Pasta and chickpea soup

Method

1. Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chilli flakes and cook for a further 2 minutes.
2. Tip in the tomatoes, stock, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened.
3. Stir in the vinegar and pasta, then remove from the heat and serve.