Orecchiette with Chickpeas

Ingredients

• 9 ounces dried chickpeas
• 3 tablespoons olive oil
• 1 large onion, peeled, halved, and cut into ¼‑inch slivers
• 1 stalk celery, cut in ¼” dice
• 1 carrot, cut in ¼” dice
• 1 sprig rosemary
• 3 small sweet red pepper or ½ red bell pepper, minced
• 1 pinch red pepper flakes
• 3 tablespoons tomato paste
• 6 cups vegetable broth
• 1 pound orecchiette or other small sized pasta
• very good olive oil for drizzling
• parmesan cheese, grated
• 4 cloves garlic cloves, peeled and roughly chopped
• salt
• pepper