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chopped onion, coarsely, and add to sauce pot
Add garlic, sprig of rosemary, salt, and chilli pepper
Cover with olive oil and cook until veg is soft. Add the broth and the chickpeas and cook another 10-15 minutes
Remove Rosemary before blending
Using a blender, emulsify the chickpeas, the broth and the vegetables until smooth
Return the sauce to the pan and the first half a cup of Parmesan cheese
Add the cooked pasta to the sauce pan, preserving half a cup of pasta water for the sauce
Top with the last portion of Parmesan cheese and a little EVO.