Vicky Bennison'S 'Cupboard Is Bare' Pasta & Chickpeas

1. 1

   Chuck the pasta into boiling salted water and cook according to package instructions.

2. 2

   Meanwhile, pour a puddle of olive oil into a frying pan and soften the garlic. You don't want it to color, but you do want it to cook.

3. 3

   Drain the tin of chickpeas and add them to the frying pan, giving a good stir and smooshing them with the back of your spoon so around half of them get crushed.

4. 4

   Stir in the rosemary and cayenne. Add a ladleful of starchy pasta cooking water and let it bubble for a minute or so. Drain the pasta and add to the chickpeas. Plate up and scatter over some cheese.

No additional tips available.