Heat 3 tablespoons extra-virgin olive oil
in a large skillet or medium Dutch oven
, add the onions
, garlic, Fresno chile
, rosemary, bay leaf
, salt, and pepper and cook to soften, 7 to 8 minutes.
Meanwhile, add about 2/3 of the chickpeas
to a food processor
, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes
the sauce to thicken a little. Cool and store for make-ahead meal.
Reheat over moderate heat and stir occasionally.
Bring water to boil for pasta, salt the water and cook to al dente
. Reserve a cup of starchy pasta water just before draining. Drain
and place back in the hot pot
and toss with the sauce
and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle
of extra-virgin olive oil and sprinkle of Pecorino cheese