Chick pea pasta broth.

• 1 large onion
• 2 tins of chick peas
• micro pasta (best with tiny shells or tubes)
• olive oil
• fresh rosemary
• 1l of chicken stock

1. Finely chop the onion and fry until translucent
2. Finely chop the rosemary and add to the onion
3. Put it all in a large pan and add the chick peas and the stock - simmer until the chickpeas are softer (15m)
4. Now, using a slotted spoon remove have of the solid stuff from the liquid and blend what is left until it's a slightly creamy liquid.
5. Put the chickpeas back in to the liquid with the pasta, season with S&P and cook until the pasta is al dente.
6. If it starts to get too thick before the pasta is cooked keep adding small amounts of stock.
7. Serve in a bowl with crusty bread and a dash of olive oil.