Directions

1. Heat a large pot or saucepan with a lid on medium low and add olive oil.
2. Add onion, celery, garlic, and rosemary. Cook low and slow with the lid on for 10-12 minutes or until the vegetables are soft and aromatic.
3. Stir in tomato paste and cook for 3-4 minutes.
4. Add the broth, 2 cups of water, and half of the can of chickpeas, increase heat to medium and bring to a simmer.
5. In a blender, food processor, or high-sided container for an immersion blender, combine reserved chickpeas with 1 cup water and blend well until smooth. Add more water if needed.
6. Stir the chickpea mixture into the skillet.
7. Add the pasta, salt, and pepper. Simmer gently until the pasta is cooked through. Add more water if the mixture is too thick.
8. Sprinkle with freshly torn basil or parsley and serve.