Pasta e Ceci with Rosemary

Steps

1. 1

   Heat the oil in a Dutch oven over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft and golden at the edges.

2. 2

   Add the garlic, rosemary and pepper flakes and stir for 1 minute. Stir in the tomato paste and cook until it darkens to brick red.

3. 3

   Add the chickpeas and stock, bring to a simmer and cook so the flavors meld.

4. 4

   With a potato masher or the back of a spoon, crush about a third of the chickpeas against the side of the pot to thicken the broth.

5. 5

   Stir in the pasta and 1 cup of water. Simmer, stirring often so nothing sticks to the bottom, until the pasta is tender and the mixture is a thick stew. Add a little water if it gets too dry.

6. 6

   Off the heat, stir in half the Parmesan and season with salt and pepper. Let stand 2 minutes, then serve drizzled with olive oil and topped with the remaining Parmesan.