Velvety Pasta e Ceci — Roman Pasta with Chickpeas

Set aside about two-thirds of the chickpeas. Place the remaining third in a bowl and roughly mash them with a fork or potato masher until you have a coarse, chunky paste. This will help thicken the soup.

Heat the 1/4 cup of olive oil in a large Dutch oven or heavy pot over medium-low heat. Add the crushed garlic, rosemary sprig, and red pepper flakes. Cook gently, stirring occasionally, for 3-4 minutes until the garlic is golden and the oil is deeply fragrant. Remove and discard the garlic and rosemary.

Add the crushed tomatoes to the infused oil and cook for 5 minutes, stirring occasionally, until the tomatoes darken slightly and thicken.

Add both the whole and mashed chickpeas, the stock, and the Parmigiano rind. Bring to a simmer, then cook for 10 minutes to let the flavors meld.

Add the pasta directly to the pot and cook, stirring frequently to prevent sticking, until the pasta is al dente, about 8-12 minutes depending on the shape. The mixture will thicken considerably as the pasta releases starch.

Remove the Parmigiano rind (or leave it for the lucky person who finds it). Season generously with salt and pepper. The consistency should be thick and porridge-like — somewhere between a soup and a stew. If it is too thick, add a splash of hot water.

Ladle into warmed bowls, finish each with a very generous drizzle of your finest extra-virgin olive oil, a shower of grated Parmigiano, and a pinch of flaky sea salt. Serve immediately.