Boil the pasta in salted water until soft, heat the oil and sauté the diced onion, sliced carrot and diced celery.
Add the tomato paste, soup powder, sugar, oregano, ketchup and the strained tomatoes and water and cook for about 10 minutes until the vegetables are soft.
Then puree with a blender and boil the chickpeas in the sauce. Serve with the pasta.
Preparation Tip:
If desired, sprinkle with grated cheese at the table.
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