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Add a good drizzle of olive oil and cook the onions and potatoes together.
Add the rosemary and sage, give it a good stir.
Make a little hole in the middle and add a touch of tomato paste.
Add the chickpeas, give it a good stir, and add a little bit of stock.
Cover and cook for 10 minutes with the lid on.
Take half of the chickpeas and potato sauce and a few ladles of the pasta water, and blitz it all together to make a nice and creamy sauce.
Transfer the pasta straight with the chickpeas and potatoes and then add the creamy sauce.
Stir it all together until nice and creamy.
Add a little bit of the pasta water and a touch of fresh parsley.
Optionally, add pangrattato with sundried tomatoes.