Name: Pasta e Ceci
Yield: Serves six to eight
Cuisine: Italy
Ingredients: 300 g (10½ oz) small soup pasta (macceroncini, ditalini, maruzzini, tubettini, etc.); 1 small teaspoon golden caster sugar; 1 teaspoon chilli flakes; freshly ground black pepper; 1 large onion, peeled and very finely chopped; 1 carrot, peeled and very finely chopped; a few sprigs of rosemary; 50 ml (1¾ fl oz) olive oil; 200 g (7 oz) canned chopped tomatoes, best quality available; 1 small teaspoon salt; 1 celery stick, very finely chopped; 3 garlic cloves, peeled and very finely chopped; 1 large red chilli; 500 g (1 lb 2 oz) dried chickpeas; 50 g (1¾ oz) Parmesan or Pecorino cheese, finely grated, to serve