Pasta e Ceci

As the season comes to an end, our Green Chef Stefania is treating us with this classic Italian recipe. Eating pasta e ceci on a cold day is like lounging in front of the fireplace. Get cozy and warm your soul with this nourishing vegan dish. This recipe is for two portions.
Ingredients
250 grams pasta
160 grams chickpeas
1 small white onion
2 tablespoons tomato sauce
Olive oil
Sprigs of rosemary
Salt
Instructions
Soak chickpeas for 12 hours, bring to a boil and reduce heat, leaving to simmer for at least one hour. When finished, drain chickpeas in a colander over a large bowl. Save this chickpea broth and set aside. Blend together small onion with about 200 grams of olive oil and a pinch of salt. Cook this mixture in a large pan with a few sprigs of rosemary. In the meantime, boil a pot of salted water and cook pasta. Then, add tomato sauce and half of the cooked chickpeas to the pan. Leave to simmer on low heat for some minutes. Then, slowly add some of the leftover chickpea broth to desired consistency. Remove the sprigs of rosemary and turn off heat. With the other half of cooked chickpeas, blend with some of the leftover broth until creamy. Add to your sauce and stir over a low heat until combined. Add cooked pasta and combine with sauce. Serve with rosemary and olive oil as garnish.