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In a deep, lidded pan or a shallow Dutch oven heat the oil over medium heat.
Add the onion, fennel and radicchio. Season with salt and pepper and cook until just beginning to turn golden.
Add the garlic, chickpeas and chilli flakes and cook off for a minute before deglazing the pan with white wine.
Add the stock and bring to the boil.
Add the tubetti, reduce to a simmer and cover. Check every couple minutes to make sure it’s not sticking to the bottom of the pan.
Once the pasta is al dente, remove the lid, check seasoning and adjust if needed. Add a splash of stock if necessary.
This dish is somewhere between a soup and a pasta, so keep it brothy.
Add a quarter cup parmesan and stir until melted through.
Finish the dish with parsley, a generous grating of fresh parmesan and a big splash of olive oil.