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In a large pot, sauté whole garlic and rosemary in olive oil until fragrant
Add the rinsed and drained chickpeas and sauté to coat with the oil
Remove the garlic and rosemary sprigs from the pot
Stir in the tomato paste and sauté with the chickpeas for a minute or two
Add 7 cups of boiling water to the pot
Let it simmer for about 20 minutes to marry the flavors
Take out about ¾ of the chickpeas and blend them until smooth using an immersion blender
Pour the blended chickpea cream back into the pot
Season with salt to taste
Add the pasta directly to the beans
Add a little extra water if the mixture gets too thick
Cook for about 10 minutes until the pasta is tender
Serve with a drizzle of extra virgin olive oil or grated cheese if desired