INGREDIENTS
1
Carrot, peeled, cut into 1" pieces, medium
1
Celery stalk, cut into 1" pieces
2 15 ounce cans
Chickpeas
1/2 cup
Flat-leaf parsley, leaves
6
Garlic cloves
1
Onion, medium
1 tbsp
Rosemary, fresh
2 tbsp
Tomato paste
1 lb
Ditalini or elbow macaroni
1
Kosher salt
1/4 tsp
Red pepper flakes
1/2 cup
Olive oil