2 tablespoons EVOO
8 ounces Spanish chorizo, casing removed and finely chopped
4 cloves garlic, finely chopped
1 onion, finely chopped
One 18-ounce can chickpeas, drained
1 1/2 cups chicken stock
2 tablespoons fresh rosemary needles, chopped
2 tablespoons tomato paste
1/2 cup dry red wine, such as Rioja
One 28- to 32-ounce can San Marzano plum tomatoes
1 pound rice pasta, such as rigatoni or penne
Handful fresh flat-leaf parsley leaves, chopped
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