Drain chickpeas and place them in a pot with broth and rosemary. Bring slowly to a boil, then simmer for 5-10 minutes.
Put half the chickpeas through a sieve with their cooking liquid in a food processor. Heat the oil in a pot over moderate heat. Add the garlic and fry gently until the garlic colors. Add the tomatoes and cook for about 10 minutes to blend the flavors.
Add the whole and puréed chickpeas with broth and bring to boil, then immediately add the pasta and cook until al dente. Add salt and pepper and serve immediately. Garnish with rosemary.
PREPRATION TIME: 25 minutes
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