How to Make
In a saucepan, heat 1 tbsp of olive oil and let the onion sweat with the rosemary sprig.
Add the tomatoes and half of the chickpeas with a ladle full of cooking water.
Cook for 5 mins, then eliminate the rosemary and mix with an immersion blender.
Salt to taste, and add the leftover chickpeas.
In the meantime cook the chifferi elbows in a large amount of slightly salted water. Drain al dente and toss in the saucepan with the chickpeas.
Mix well and serve with a drizzle of olive oil and black pepper.