In a pan, sauté the onion and potato in a good drizzle of oil.
Add rosemary and sage to the pan and stir. Make a hole in middle and add the tomato paste. Then straight in with the chickpeas. Give it a good stir. Add a little bit of stock and cover. Cook for 10 minutes.
While the chickpeas simmer, cook the pasta according to package directions.
Transfer half of the chickpea mixture to a blender and blitz them with a few ladles of pasta water to create a creamy sauce.
Spoon the cooked pasta over the chickpea mixture and top with the sauce. Stir until creamy.
Finish with parsley and a little pasta water and toss. Season with salt and pepper. Garnish with pangrattato, if using.
Tags: chickpea, dinner, italian, main, pasta, potato, side, veg, vegan, vegetarian
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