3 tablespoons EVOO
2 to 3 tablespoons fresh rosemary leaves, finely chopped
3 to 4 cloves garlic, chopped or sliced
1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes
1 small onion, finely chopped
Salt and pepper
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry white or red wine
One 15- to 18-ounce can chickpeas/ceci beans, lightly drained
1 cup chicken stock
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato puree
1 pound whole-grain, farro or whole wheat spaghetti
Freshly grated pecorino, for topping
Handful fresh flat-leaf parsley leaves, chopped
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