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1
Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions.
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2
Drain, toss in a little oil (to stop sticking) and set aside.
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3
Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes.
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4
Stir in the rosemary and chili flakes and cook for a further 2 minutes.
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5
Tip in the tomatoes, broth, chickpeas and a pinch of salt and a grinding of black pepper.
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6
Simmer gently for 20 minutes until thickened.
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7
Stir in the vinegar and pasta and serve.
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8
Or to freeze:.
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9
Remove from the heat.
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10
Cool completely, then ladle into freezer bags or containers.
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11
Freeze for up to 2 months.
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12
Defrost overnight, then reheat on the stove top and simmer for 2-3 minutes.
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13
Add a little boiling water if necessary, to loosen the soup.
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14
Serve with Parmesan shavings and garnish with rosemary sprigs.
