Heat oven to 220C/200C fan/gas 7.
Whizz the bread and roughly chopped
Parmesan in a food processor to crumbs,
then throw in the chickpeas, roughly
chopped garlic, half the oregano, a few
basil leaves and some seasoning. Pulse
until the mixture starts to come together,
then add just enough of the egg while
the motor is running to bind together.
Shape into 18 small balls. Transfer to
an oiled baking sheet and cook in the
oven for 15 mins, turning halfway.
Meanwhile, in a large pan, fry the
crushed garlic in the olive oil for 1 min.
Then tip in the passata, remaining
oregano and some seasoning and
simmer until the chickpea balls are ready.
Cook pasta following pack instructions.
When the chickpea balls are cooked,
serve over the pasta, with the tomato
sauce and the rest of the basil on top.
Sprinkle with the grated Parmesan.