I have the chickpeas were canned, if not find, then boil it like normal beans(soak overnight and cook until tender in unsalted water). Ready chickpeas divided into two unequal parts, the smaller one (approx.handful of) to leave intact. A large part put in blender add a spoonful of butter, half a Cup of water and blend.

In a small saucepan, heat 2 tbsp olive oil, put chopped garlic and pepper, a sprig of rosemary and fry until the garlic starts to gold.

Add the beef, sauté 5 minutes, stirring occasionally. Then add our chickpeas and puree it, pour the water, put tomato paste, salt and bring to a boil.

Once boiling, throw the pasta (I use this one, don't know the name) and cook until done (without a lid!!) stirring occasionally.

The finished pasta can be sprinkled with cheese such as Parmesan and decorate with a sprig of rosemary. Bon appetit!!!