Creamy Chickpea Pasta

Steps

1. In a large pot, heat a generous amount of olive oil over medium heat.
2. Add the fresh rosemary and garlic to the cold oil. Sauté slowly until fragrant, allowing the flavors to infuse the oil (do not burn).
3. Add the chickpeas to the pot and sauté for a few minutes to let the flavors combine.
4. Remove the cooked rosemary and garlic from the pot.
5. Stir in the tomato paste and continue to cook for one or two minutes, allowing it to deepen in flavor.
6. Pour in seven cups of boiling water. Bring the mixture to a simmer.
7. Set a timer and let the chickpeas simmer for about 20 minutes until they become soft.
8. Using an immersion blender, take approximately three-quarters of the cooked chickpeas and blend them into a creamy sauce base.
9. Return the blended chickpea mixture to the pot. Season everything with salt.
10. Add one pound of pasta to the pot along with the creamy chickpea mixture.
11. Let the dish simmer for about 10 minutes, stirring occasionally, until the pasta is cooked through and most of the water has been absorbed into a thick sauce.