Elicoidali with Chickpea Sugo

Method

1. Cook pasta as per packet directions.
2. Place half of the chickpeas into a food processor and blend to a paste.
3. Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3mins stirring continually.
4. Add the whole chickpeas and chickpea paste. Cook on a low heat for 5mins. Add the chicken stock and rosemary, and cook for 5mins.
5. Once pasta is al dente, strain and add the pasta to pan.
6. Turn off heat and toss through the parsley.