Finely chop the garlic.
In a large pan, heat 2 tbsp of olive oil, add the garlic and rosemary, and cook for 30 seconds. Add the drained chickpeas and tomato paste and cook for a couple minutes.
Add 3 1/2 cups of water, bring to a boil, and let simmer for 10 minutes.
Pass to a bowl around 3/4 of the chickpeas with some of the liquid and blend them until smooth. Return them to the pan and add salt.
Add the pasta and let simmer for 12 minutes or until it is cooked. Mix occasionally and add water if needed. Done! If you wish, you can garnish with olive oil and grated Parmesan cheese.
