Orecchiette with chickpeas is apulian for pasta

Ingredients

• 9 ounces dried chick peas
• 3 teaspoons olive oil
• 1 large onion, peeled, halved, and cut into 1/4-inch slivers
• 1 stalk celery, cut in 1/4" dice
• 1 carrot, cut in 1/4" dice
• 1 sprig rosemary
• 3 small sweet red pepper or 1/2 red bell pepper, minced
• 1 pn red pepper flakes
• 3 teaspoons tomato paste
• 6 cups vegetable broth
• very good olive oil for drizzling
• parmesan cheese, grated
• 4 clv garlic cloves, peeled and roughly chopped
• salt and pepper to taste
• 1 libra orecchiette or other small sized pasta