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 and
simmer 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 the pasta 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 and parsley.
