Step 1

Finely dice the garlic, onion, leek and carrot. Pour the oil into a wide heavy-bottomed pan, add the garlic, red pepper flakes, whole rosemary sprigs and bay, and turn the heat on. This allows the garlic, etc. to slowly infuse the oil without burning while the pot heats up. After a few minutes, the garlic will be sizzling. Before it begins to color, add the onion, leek and carrot with a generous pinch of salt. Cook right down until sweet and tender, about 10 minutes, then add the tomato paste. Mix this through and cook out the paste for a few minutes.

Step 2

Using scissors, chop the tomatoes inside the can to break them up as best you can. I prefer to use whole tomatoes, not diced, because their flavor is so much better. Pour these into the pot, then rinse out the can with a splash of water and pour that tomatoey water into the pot too. Bring to a gentle simmer, pour in half the chickpeas and cook for 15 minutes so the flavors can get to know each other. Pour the other half into a mortar and pestle or food processor and mash into a paste, then add to the pot.

Step 3

Cook your pasta until it’s a few minutes off ready, then add to the pot with a splash of the starchy water to finish cooking. Taste and adjust the seasoning as needed. Spoon into bowls and finish with a drizzle of olive oil.