Pasta e Ceci (Chickpea & Pasta Stew)

Heat the olive oil in a large pot over medium heat. Add the red chili flakes and rosemary and cook for 1–2 minutes to infuse the oil.
Add the onion and sauté for 3–5 minutes, or until translucent. Add the garlic and cook for 1–2 minutes, stirring often. Stir in the tomato paste and season with freshly ground black pepper.
Add the rinsed chickpeas, reserving about ½ cup to blend. Set the reserved chickpeas aside.
Pour in the broth and stir well. Simmer for 5–7 minutes. Add the reserved chickpeas to a blender along with ½ cup of the broth from the pot. Blend until completely smooth and creamy. Stir the blended chickpeas into the pot and bring the mixture to a gentle boil.
Add the dry pasta and stir well. Cook for 7–8 minutes, stirring occasionally to prevent the pasta from sticking. Keep the pot uncovered so you can monitor the consistency, adding additional water or broth as needed.
Once the pasta is cooked al dente, stir in the vegan Parmesan. Taste and adjust the seasoning with salt and pepper as needed. If you prefer a more brothy consistency, add additional broth.
Remove any hard rosemary stems before serving hot with grated vegan Parmesan and a drizzle of good quality olive oil.