Pasta e Ceci (Pasta with Chickpeas)
3-4 servings
1/2 lb dried chickpeas (about 3 cups cooked)
3 tablespoons olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
Salt, to taste
3 cloves garlic, minced
2 tablespoons tomato paste
Pinch of red chili flakes (optional)
1 large sprig rosemary, finely chopped
Parmesan rind (if you have one)
Black pepper, to taste
6 ounces ditalini, orecchiette, or elbow shaped pasta
1/2 cup freshly grated Parmesan, plus extra for serving