INGREDIENTS
3 tbsp
plus ¼ c extra-virgin olive oil
2
carros, finely diced
1
yellow onion, finely diced
2 cloves
garlic, minced
2
plum tomatoes, diced
2 15 ounce cans
chick peas, drained
6 cups
vegetable stock (can substitute with chicken stock)
2
fresh thyme sprigs
3
fresh rosemary sprigs
8 oz
ditalini or other small pasta, cooked to al dente
Salt and pepper
Pecorino-Romano cheese, grated