Step 1

Divide the amount of chickpeas in half. Puree half with a food processor or blender. Leave the other half whole. Set aside for later use.

Step 2

In a medium saucepan, on medium heat add olive oil. Then, add smashed garlic clove. Cook until garlic begins to get fragrant and soften, but not brown, about 2 minutes. Add carrots and cook an additional 5 minutes. Add the tomatoes, rosemary, bay leaf,  and pureed chickpeas and let cook, about 5 minutes. Add chicken stock and season with salt and pepper. Let it come to a slight simmer on medium heat, about 10-12 minutes. You want the liquid to be very hot before adding the pasta.

Step 3

Add the whole chickpeas and uncooked pasta and stew an additional 10 minutes or low medium heat. Stir occasionally to release the starches of the pasta. The pasta should be al dente and the broth should be creamy and thick.

Step 4

Ladle into shallow bowls, pour your very best extra virgin olive oil. Add freshly grated parmigiano cheese and garnish with basil leaves and parsley (if desired). Serve this pasta dish with a spoon. Mangia!