Preparation
Peel and chop the onion and carrots into small chunks. Heat the oil in a large non-stick saucepan over a low heat, then cook the onion and carrots with a pinch of salt for 18-20 minutes until softened. Meanwhile, drain and rinse the chickpeas and dissolve the stock cubes in 1.5 litres of boiling water from the kettle. Snap the spaghetti into short lengths.
Stir the dried rosemary, chickpeas, passata, stock and some black pepper into the softened veg. Bring up to the boil, then add the broken spaghetti to the bubbling sauce for bulk. Simmer for 10 minutes, stirring occasionally, or until the pasta is cooked. Stir in the kale for colour for the final 2 minutes, then season to taste. Ladle into bowls and crack over extra black pepper for extra warmth before serving.
Come in from the cold to this warming Italian-style soup - chickpeas, kale and broken lengths of spaghetti come together in a herby tomato broth.