How to make
Heat the olive oil in a pot, add the garlic, rosemary and chili pepper and braise. Add the tomato paste and drained chickpeas, saute for 2 to 3 min. and pour in the broth.
Bring to a boil, lower the heat and boil 15 min. Transfer half of the mixture into a blender and blend. Return back to the stove, bring to a boil and salt.
Add the pasta and boil it until softened. If necessary add more water. Serve the soup sprinkled with parmesan.
