1. begin by sauteeing 2 cloves of minced garlic and 2 sprigs of stemmed and roughly chopped rosemary in a pan with olive oil
2. add 1-2tbsp of tomato paste and a pinch of red pepper flakes and saute for a minute or so
3. deglaze the pan with 1/4 cup of white wine or white wine vinegar
4. add a can of rinsed chickpeas and lightly smash about a quarter of them
5. add two cups of broth and half cup of small pasta, ditalini or orichette work well. cook on low simmer until pasta is al dente
6. turn off heat and add about a quarter cup of grated parmesan, whie stirring so it doesn't clump
7. serve with more grated parmesan and a good chunk of bread