Bring a pot of salted water to a boil and cook the pasta al dente according to package instructions. Reserve one cup of cooking liquid once finished. Drain the pasta and return it to the pot.

While the water is boiling, drizzle a teaspoon of the olive oil into a medium saucepan and bring it over medium heat. Once hot, add the breadcrumbs, 1 teaspoon of the rosemary, and a sprinkle of salt and pepper and stir together until combined. Cook the breadcrumbs, stirring occasionally to ensure the bottoms don’t get too dark, for 1-2 minutes until golden. Transfer the breadcrumbs to a side plate and wipe out the saucepan.

Place the remaining tablespoon of olive oil in the saucepan and bring over medium-high heat. When the oil is hot, add the red onion, garlic and remaining teaspoon of rosemary and stir together. Cook, stirring occasionally, for 5-7 minutes until the onion begins to brown. Add the tomato paste and stir together. Cook for an additional minute, stirring, until the red in the mixture darkens. Pour in the entire can of chickpeas, including the liquid, and the chicken broth and stir together. Bring the mixture to a boil and then reduce the heat to simmer. Simmer uncovered for 8-10 minutes until the sauce thickens.

Add the chickpea sauce to the cooked pasta in the pot from step one and stir together. Add the parsley and parmesan cheese and stir until well combined. If needed, you can use some of the reserved cooking water to thin out the sauce to taste. Top each (1 ¼ cups) serving with two teaspoons of the toasted breadcrumbs from step two.