Heat the EVOO in a Dutch oven
or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions
and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine
. To a food processor
, add half of the chickpeas and the stock, and pulse
into a fine chop
but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes
, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer
, and cook to thicken the sauce
, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.