Pasta with Chickpeas - Dinner Recipe | BCLIQUOR

Ingredients

• 3 tbsp (45 ml) olive oil, divided
• ½ small yellow onion, diced
• 2 garlic cloves, minced
• 1 x 5.5 oz (156 ml) can tomato paste
• 1 x 19 oz (540 ml) can chickpeas, drained and rinsed
• 2 cups (500 ml) vegetable stock, plus 1 cup (250 ml) or more, if needed
• 1 sprig rosemary
• 1 bay leaf
• ½ tsp (2.5 ml) chili flakes
• 1 tsp (5 ml) sugar
• salt and pepper, to taste
• 2 cups (500 ml) dry ditalini pasta
• 1 cup (250 ml) grated Pecorino cheese, plus extra for garnish
• ¼ cup (60 ml) chopped flat leaf parsley leaves