Step 1

Add EVOO to a large deep skillet, 3 turns of the pan, and heat to medium-high

Step 2

Add the carrot, celery and onion and stir to coat

Step 3

Grate in garlic, then add Parm rind and bay

Step 4

Season with salt and a little red pepper flakes or espelette and paprika

Step 5

Add chickpeas and pasta and combine, then add the stock and bring to boil

Step 6

Add passata, lower heat a bit and cook, gently stirring with tongs, about 18 to 23 minutes or so to al dente

Step 7

Add some grated cheese and an extra drizzle of EVOO

Step 8

Remove the bay leaf

Step 9

Top the pasta with parsley and serve

Step 10

Listicle: Rachael Ray 5-Quart Covered Oval Saute with Helper Handle