Creamy One-Pot Chickpea Pasta with Tomato and Rosemary

Ingredients

• 200 g dry orecchiette or other small pasta
• 1 × 400 g can chickpeas, including the liquid, approximately 240 g drained chickpeas
• 2 garlic cloves, peeled
• 1 small sprig fresh rosemary, leaves finely chopped, approximately 1 teaspoon
• 1 heaped tablespoon tomato purée, approximately 12 g
• 2 tablespoons extra-virgin olive oil, 30 ml, divided
• 575 ml hot water, plus more if required
• 1/2 teaspoon fine salt initially, plus more to taste
• 1/4 teaspoon freshly ground black pepper, optional