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To begin, drain and rinse the chickpeas. Set aside
Slice the garlic clove and sauté in the extra virgin olive oil on a medium–low heat for about 1 minute or until fragrant. Add the anchovies and stir well until melted
Add the tomatoes, chickpeas and rosemary. Stir then pour in the stock
Season with salt to taste, mix well, cover and leave to cook for 15 minutes
Cook the pasta of your choice in the chickpea soup, stirring often so the pasta doesn’t stick to the bottom of the pan. You may need to add some warm water or extra stock depending on how long your pasta takes to cook. You want to keep the soup a bit runny, as it will thicken once off the heat
Serve warm with freshly ground pepper on the top and a drizzle of extra virgin olive oil