Let 4 tablespoons of olive oil get hot in a saucepan, chop the onion, celery, garlic and carrots very finely and stew in the olive oil for 15 minutes (make sure that the vegetables do not get dark by stirring frequently!). Then the finely chopped rosemary is added and let simmer for a few minutes. Now add the well drained chickpeas and mix everything well. The whole thing is topped up with the vegetable stock until everything is covered. Then you add the tomato puree. Simmer on a low flame for about 15 minutes.
In the meantime, add the salted water for the pasta, bring to the boil and cook the pasta.
After 15 minutes, take a third of the chickpeas and puree them in a blender until a fine cream is formed. Put this back into the pot with the chickpeas.
When the pasta is done but still has a bite, drain it and add it to the pan with the chickpeas. Mix well, season with salt and pepper, serve hot immediately.
The dish can be a little soupy. The Italians now put a filo d`olio on top, i.e. a little cold-pressed olive oil.