3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped
4 cloves garlic, finely chopped
1 Fresno or Holland red chile pepper, finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
1 fresh bay leaf
Salt and freshly ground black pepper
1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 1/2 cups chicken stock
1 (28-ounce) can whole or crushed San Marzano tomatoes
1 pound whole wheat or whole grain penne
Freshly grated Pecorino cheese, for serving
Finely chopped flat-leaf parsley, for serving
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