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Cook the pasta tubetti according to package directions
In a pot, sauté the diced brown onion in extra virgin olive oil until softened
Add the diced potato, rosemary sprig, and sage sprig to the pot
Stir in the tomato paste and cook for 1-2 minutes
Add the cooked chickpeas and vegetable stock to the pot
Simmer until the potatoes are tender
Take a few spoonfuls of the chickpeas, onion and potatoes and blitz them with a few ladles of pasta water to create a creamy sauce
Combine the pasta with the chickpea mixture and creamy sauce
Season with fine sea salt and freshly ground black pepper to taste
Garnish with fresh parsley and pangrattato if desired