In a saucepan
, heat up the extra-virgin olive oil
. Add the onions
and gently saute until lightly golden, then add the chickpeas, rosemary
, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash
1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes.
A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.