In a medium soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and garlic. Cook for 5-7 minutes until softened and fragrant, stirring often so the garlic doesn’t brown.

Stir in the rosemary, bay leaf, crushed tomatoes, and pureed chickpeas. Let everything cook together for about 5 minutes to deepen the flavor.

Pour in the broth and season lightly with salt and black pepper. Bring to a gentle simmer and cook for 10 minutes. The broth should be hot and lightly bubbling before adding the pasta.

Add the reserved whole chickpeas and uncooked pasta directly into the pot. Simmer on medium-low heat for about 10-12 minutes, stirring often to keep the pasta from sticking. The starch from the pasta will naturally thicken the broth and make it creamy.

If the soup becomes too thick before the pasta is cooked, add a splash of hot broth or water as needed. The final texture should be creamy and spoonable - somewhere between a soup and pasta dish.

Ladle into shallow bowls and finish with freshly grated Pecorino cheese and a generous drizzle of your best olive oil. Add parsley or basil if desired. Serve warm with crusty bread and a spoon.