Pasta e Ceci Pasta With Chickpeas Recipe

Ingredients

• 1/4 cup (60ml) extra-virgin olive oil, plus extra for drizzling
• 4 medium garlic cloves (20g), lightly crushed
• 1 sprig fresh rosemary
• Kosher salt
• 1/4 teaspoon red pepper flakes
• 2 tablespoons (30g) tomato paste
• 1/2 cup (120ml) dry white wine
• 3 cups (1 pound 2 ounces; 510g) cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note)
• 4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note)
• 1/4 teaspoon freshly ground black pepper
• 8 ounces (225g) small tubular pasta, such as ditalini
• 2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving

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