Instructions: Cook pasta in a large pot of boiling, salted water, until al dente, firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic, red pepper flakes and rosemary, and cook over medium-high heat until fragrant, 1 minute.

Add chickpeas and cook until sizzling hot, 3 minutes. Drain pasta, reserving 1/2 cup pasta water. Add pasta with parsley to the hot sauce. Toss well to coat, adding 2 tablespoons additional olive oil, salt, pepper and reserved water as needed to make desired consistency. Serve immediately.

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