Creamy Pasta And Chickpeas (pasta E Ceci)

In a pot, sauté garlic and rosemary in olive oil over medium heat until fragrant.
Add chickpeas and sauté for a few minutes to coat in the flavors.
Remove garlic and rosemary.
Stir in tomato paste, then add water. Simmer gently for about 20 minutes.
Blend roughly half of the chickpeas, then return to the pot.
Add the pasta. Season with salt and adjust water if needed.
Cook until the pasta is tender and the broth becomes creamy.

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