1/4 cup tomato paste or 1/2 cup crushed tomatoes or passata
1 tsp salt (or to taste)
a good grind of black pepper
1 15 or 19 oz can chickpeas, rinsed and drained (1 1/2-2 cups)
1/2 cup (or a handful) small pasta, like small shells, ditalini or little hoops
2 cups hot water (put the kettle on to boil if you want to speed things up
good olive oil, warmed if you like with a clove of garlic, bit of chopped rosemary and/or pinch of red chili flakes
1In a deep skillet or heavy pot, heat the olive oil with the garlic until it starts to smell wonderfully garlicky. Add the tomatoes (careful, it might splatter) and salt and pepper and cook, stirring, for a minute. Add the chickpeas, pasta and water and bring to a simmer, stirring until the sauce is uniform. Turn the heat down and let it simmer away for 15 minutes, or until the pasta is tender and much of the liquid is reduced and absorbed.
2If you like, warm a bit of olive oil on the stove with a crushed clove of garlic, about half a sprig of chopped rosemary or a pinch of chili flakes and drizzle it overtop with the Parmesan; otherwise just add a drizzle of straight-up olive oil. Serves 2 generously.