This is easy, fast and surprisingly good.
Take a can of chickpeas, a 500g pack of spaghetti, two cloves of garlic and a thick slice of prosciutto, diced.
Cook the spaghetti. Puree two-thirds of the chickpeas with the garlic cloves, a tablespoon of olive oil and a little salt.
Sizzle the prosciutto in oil in a pan and when almost brown, add the reserved chickpeas.
Drain the cooked spaghetti reserving a little fluid, place the spaghetti in the pan with the prosciutto and chickpeas and combine. Add a small amount of the pasta cooking water if necessary.
Transfer to serving bowls and top with pureed chickpeas and plenty of chopped parsley if you still have acres of it in your garden as I do.