Creamy Pasta and Chickpeas

Method

1. Heat a generous drizzle of olive oil in a pot and add finely chopped shallot (or garlic). Sauté for a few minutes.
2. Add a few sage leaves and a spoonful of tomato concentrate. Stir to coat.
3. Add cooked and drained chickpeas. Cover with water just to cover, season with salt and pepper.
4. Cover with lid and cook for about 20 minutes (or just bring to a boil if in a hurry).
5. Remove a portion of the chickpeas and some broth, then blend into a smooth cream. Set aside.
6. Add the pasta (ditalini) to the remaining broth, ensuring it is covered. Cook according to package time, stirring occasionally.
7. When pasta is al dente, add the chickpea cream and mix well.
8. Remove from heat. Add grated Grana cheese and a generous drizzle of olive oil. Mix thoroughly.
9. Serve with a final drizzle of raw olive oil, a crack of black pepper, and a few sage leaves.