Add the olive oil to a large pot over a low heat. Add the finely sliced garlic, rosemary sprig and dried red chilli. Let it gently infuse for 1 to 2 minutes, keeping the heat low so the garlic softens and perfumes the oil without colouring.

Just as the garlic is about to take on any colour, add the celery, carrot and onion with a pinch of salt. Increase the heat slightly and sweat gently for 10 to 12 minutes until the vegetables are soft and sweet.

Stir in the tomato paste and cook for 1 to 2 minutes so it darkens slightly and concentrates in flavour.

Add one third of the chickpeas and cover with water or vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes.

Remove the rosemary sprig. Blend the mixture until smooth using an immersion blender, or carefully transfer to a blender.

Return the blended base to the pot. Season with salt and pepper, then add the pasta and remaining chickpeas.

Cook gently, stirring often, until the pasta is al dente. Add more water gradually if needed. The final texture should be thick and creamy, almost like a loose stew.

Serve with a drizzle of good olive oil and plenty of freshly grated Parmesan.