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In a dutch oven, heat olive oil over medium heat.
Add in the onion, stirring occasionally, until it is softened and translucent, about five minutes.
To the onion, add in the tomato paste, garlic, rosemary, red pepper flakes and kosher salt. Stir and cook for about two minutes.
Add in the chickpeas and broth and increase the heat to medium high. Bring the mixture to a low boil.
Use an immersion blender to blend up about a cup of the mixture (this will help thicken the broth).
Add in the ditalini and cook according to package instructions until the pasta is just al dente.
Serve with a sprinkle of parmesan cheese.