Pasta E Ceci - San Remo

Ingredients

• 350g San Remo No. 47 Risoni
• 3 tablespoons extra virgin olive oil, plus extra to serve
• 1 brown onion, diced
• 4 cloves garlic, crushed
• Sea salt and cracked black pepper to serve
• 2 tbsp tomato paste
• 2 tbsp fresh thyme, chopped
• 1 tsp dried chilli flakes
• 4 cups vegetable stock
• 1 x 400g can crushed tomatoes
• 1 x 400g can chickpeas, drained
• ½ cup flat leaf parsley, chopped
• ½ cup Parmesan, grated from a block
• ¼ cup fresh basil leaves to serve