Ingredients

• 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

Instructions

• Place the beans in a large bowl and cover with cold water. Soak them overnight and drain.
• Place the soaked beans in a large pot and cover with several inches of water. Bring to a boil and then reduce to a simmer. Cook for about 1-2 hours (the exact amount of time will depend on how long you soaked the beans), or until the beans are completely tender but not mushy. Drain the cooked chickpeas and reserve the cooking liquid.
• Place about half of the cooked chickpeas (about 1.5 cups) in a blender with enough of the cooking liquid to cover. Blend until completely smooth and set aside.
• Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook until the vegetables are soft, adjusting the heat if necessary, for about 20 minutes (it may take more or less time depending on the size of your cuts). Add the garlic and cook for another minute. Add the tomato paste, chili flakes, and rosemary, stirring to incorporate into the vegetable mixture. Add both the whole chickpeas and the pureed chickpea mixture along with the Parmesan rind. Add additional chickpea cooking liquid until the texture looks like a chowder or a thick soup. Bring to a boil and then reduce to a simmer. Add some black pepper, to taste. At this point, taste again for salt and add more if necessary (keeping in mind that salty Parmesan will be added later). Simmer for about 30 minutes, adding additional chickpea liquid if it gets too thick.
• While the mixture is simmering, cook the pasta until it is a little firmer than al dente and reserve the pasta water. Transfer the pasta to the chickpea mixture and add some pasta water until it looks like a very thick soup. Add the Parmesan and cook for a few minutes until the pasta is al dente. Serve with additional cheese.

Notes