The Apartment

4 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp tomato paste
3/4 tsp salt
1 1/2 cups cooked chickpeas
1/2 cup small pasta (e.g., ditalini, macaroni)

1. Heat olive oil in a large pot. Add the garlic and cook, stirring until fragrant. Stir in the tomato paste and salt, and fry for 30 seconds.
2. Add chickpeas, pasta, and 2 cups water. Scrape up bottom of pot, lower heat, and simmer until pasta is cooked and most of the liquid has been absorbed, about 15 to 20 minutes.
3. Serve topped with olive oil and crushed red pepper flakes.