Saute carrots and onions 3 tbsp of Olive oil until tender.

Add garlic and tomatoes, stirring frequently cook 1 minute.

Add chickpeas, H2O, thyme, bring to a boil.

Reduce to simmer, cook uncovered for 1 hour. Chickpeas should be tender, remove thyme.

In a small pan over medium heat fry rosemary with oil until crisp, remove to paper towels and lightly season with salt.

Strain chickpeas mix, reserve cooking liquid. Place 2 cup s of chickpeas mix in a bowl and mash until smooth, place frying pan, add remaining chickpeas mix and 1 cup of liquid bring to simmer.

Add pasta and 1/2 cup Olive oil stir well,season with salt and pepper, fried rosemary and cheese.