Ingredients (serves 4)
1 medium yellow onion, finely diced
2 stalks of celery, finely diced
3 cloves of garlic, minced
1 tsp dried rosemary
1 tsp kosher salt
1 bay leaf
3 15-oz cans chickpeas, rinsed and drained
4 cups water
A parmesan rind (optional)
1¼ cups pasta of choice (or 2 lb zoodles)
¼ cup vomFASS Grand Cru de la Luna Extra Virgin Olive Oil 
salt, and black pepper to taste

Directions
Gently sauté onion, celery, garlic, rosemary, salt and bay leaf, in ¼ cup olive oil until soft and fragrant, about 10 minutes.
Add the chickpeas and water. Add parmesan rind, if using. (The parmesan rind is optional, but it gives the broth an extra hit of umami and is a great way to make use of the ends of a hunk of parmesan). 
Bring to a boil, reduce to a simmer, and cook for about 25 minutes, or until the chickpeas are tender. Remove from heat.
Remove the bay leaf and parmesan rind (if using) and discard.
Scoop out about half of the chickpeas and whatever onion and celery comes along with them with a slotted spoon and reserve in a separate bowl.
Blend the remaining chickpeas with an immersion blender until smooth.
Return the reserved chickpeas to the pot and add the pasta (or zoodles). 

Pasta-bilites

Spaghetti Aglio E Olio