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Heat extra virgin olive oil a large non-stick frying pan over a medium/high heat and add in the onion and garlic. Cook for 2-3 minutes, or until fragrant then season and add in the Risoni, tomato paste and stir for 1 minute to coat the pasta in some of the oil.
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Add in the thyme, chilli flakes, stock, tomatoes and chickpeas. Bring up to a simmer, and cook, stirring every few minutes so the Risoni does not stick. Cook for 20-25 minutes, or until the pasta is al dente and the sauce has been absorbed.
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Stir through the parsley and half the parmesan.
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Ladle into serving bowls and grate over some extra Parmesan, black pepper, extra virgin olive oil and a few basil leaves.
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5. Serve and enjoy with family and friends!
