Over medium-high heat, add a generous amount of olive oil.

Immediately add two sprigs of fresh rosemary and garlic. (add the rosemary and garlic to pan while it is still cold-this gives it time to infuse with the olive oil and it wars). Saute until your aromatics are fragrant.

Add chickpeas and saute for 2 to 3 minutes.

Remove the garlic and the rosemary sprigs.

Toss the chickpeas a few time (or mix with a spatula) and add the tomato paste. Continue to saute the chickpeas with the tomato paste for 1 1/2 - 2 minutes.

Add 7 cups of boiling water, stir and let simmer for about 20 minutes.

Using a ladle, remove about 3/4 of the chickpeas and place in your blending cup. (It is OK if you remove some of the liquid because you'll be adding everything back in Step 10).

Using immersion blender, blend the chickpeas in cup into a thick paste

Add kosher salt (more if needed for taste).

Add the pasta, stir and add the blended chickpeas the give a quick stir again. At this point, add a little more water if needed.

Cook for about 10 minutes (more or less depending how you like your pasta texture). NOTE: DO NOT OVERCOOK YOUR PASTA!

When done, the pasta and chickpeas should be surrounded with a light, creamy sauce and the pasta should be al dente.

Immediately serve and top it off with a spash or olive oil, some fresh rosemary leaves and your favorite grated Parmigiano-Reggiano.