Pasta Mista: With Chickpeas

• 150 g pasta mista
• 300 g cooked chickpeas (drained weight)
• 400

Finely purée three quarters of the chickpeas with their liquid, and set aside. If using pancetta, fry in 4 tablespoons of the oil until starting to brown, otherwise just heat 5 tablespoons of the oil over a medium heat. Add the onion, garlic, chilli and rosemary and fry gently for a minute or so with a pinch of salt until soft and beginning to turn golden. Add the tomato, and fry for a minute m