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Pasta E Ceci (Pasta with Chickpeas)
  • ¼ cup (60ml) extra-virgin olive oil, plus extra for drizzling
  • 4 medium garlic cloves (20g), lightly crushed
  • 1 sprig fresh rosemary
  • Kosher salt
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons (30g) tomato paste
  • ½ cup (120ml) dry white wine
  • 3 cups (1 pound 2 ounces; 510g)  cooked dry chickpeas or two (15-ounce; 425g) cans low-sodium chickpeas, drained and rinsed, divided (see note)
  • 4 cups (950ml) chickpea cooking liquid, homemade chicken or vegetable stock, or store-bought low-sodium chicken stock, divided (see note)
  • ¼ teaspoon freshly ground black pepper
  • 8 ounces (225g) small tubular pasta, such as ditalini
  • 2 ounces (55g) finely grated Pecorino Romano cheese, plus extra for serving
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