* 1 brown onion * 3 garlic cloves * 2 tbsp extra virgin olive oil * 2 sprigs of rosemary * 2 tbsp tomato purée * 1 tsp chili flakes * 2 x 400g can of chickpeas * 200g dried small pasta * 1 liter vegetable stock * 200ml Aquafaba * 125g kale * Salt and pepper
**To Serve**
* extra virgin olive oil * toasted pine nuts * toasted sourdough
###Instructions
**Prepare the veggies**
1. Peel and finely chop the onion 1. Grate the garlic cloves 1. Drain the chickpeas, reserving the cooking liquid 1. Prepare the vegetable stock
**Begin the stew**
1. In a large pot, heat the olive oil on medium heat 1. Once hot, add the chopped onions with a pinch of salt and sauté for 4-5 minutes until soft and translucent 1. Add the garlic and sauté for 1 minute until fragrant 1. Next, add the rosemary, tomato puree and chili flakes constantly stirring until the puree is a deep red color 1. Add half of the chickpeas and turn off the heat 1. Use a potato masher or wooden spoon to crush the chickpeas until they are a smooth paste 1. Add the rest of the chickpeas, along with the aquafaba, pasta and veg stock 1. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes, until the pasta is al dente
**Finish the stew and serve**
1. Once the pasta is cooked, remove the rosemary sprig 1. Then stir through the kale 1. Season with a big pinch of flakey sea salt and black pepper 1. Divide the stew between four bowls, finish with olive oil, a sprinkle of pine nuts 1. Serve with chunky slices of sourdough
1 Comment
###Ingredients
* 1 brown onion
* 3 garlic cloves
* 2 tbsp extra virgin olive oil
* 2 sprigs of rosemary
* 2 tbsp tomato purée
* 1 tsp chili flakes
* 2 x 400g can of chickpeas
* 200g dried small pasta
* 1 liter vegetable stock
* 200ml Aquafaba
* 125g kale
* Salt and pepper
**To Serve**
* extra virgin olive oil
* toasted pine nuts
* toasted sourdough
###Instructions
**Prepare the veggies**
1. Peel and finely chop the onion
1. Grate the garlic cloves
1. Drain the chickpeas, reserving the cooking liquid
1. Prepare the vegetable stock
**Begin the stew**
1. In a large pot, heat the olive oil on medium heat
1. Once hot, add the chopped onions with a pinch of salt and sauté for 4-5 minutes until soft and translucent
1. Add the garlic and sauté for 1 minute until fragrant
1. Next, add the rosemary, tomato puree and chili flakes constantly stirring until the puree is a deep red color
1. Add half of the chickpeas and turn off the heat
1. Use a potato masher or wooden spoon to crush the chickpeas until they are a smooth paste
1. Add the rest of the chickpeas, along with the aquafaba, pasta and veg stock
1. Bring to the boil over high heat, then reduce the heat to medium and simmer for 10 minutes, until the pasta is al dente
**Finish the stew and serve**
1. Once the pasta is cooked, remove the rosemary sprig
1. Then stir through the kale
1. Season with a big pinch of flakey sea salt and black pepper
1. Divide the stew between four bowls, finish with olive oil, a sprinkle of pine nuts
1. Serve with chunky slices of sourdough
[Source](https://www.bosh.tv/recipes/tomatoey-chickpea-broth)