Not everyone cares for rosemary. I'm sure you could replace it with herbs more to your liking. I used the rosemary, but also added oregano and bay leaves. If you don't care for or happen to have chickpeas, I think any white bean (navy, Great Northern, Cannellini) could be substituted.
The recipe didn't note a yield. I doubled the recipe, which made 6 generous servings; so, I would guess that a single recipe would make 4 moderate servings. -LuAnn
Add garlic and cook. stirring occasionally until onion and garlic are very tender and just beginning to brown around the edges, about 5 minutes.
Add rosemary and red pepper flakes and cook, stirring until fragrant, about 30 seconds.
Add chickpeas and tomatoes and cook, stirring occasionally, until tomatoes are slightly thickened, 6 to 8 minutes. (When using canned crushed tomatoes, which are already, I just added the chickpeas and tomatoes; but, didn't need to cook them to thicken the tomatoes before going on to the next step).
Add pasta and water (or vegetable broth) to saucepan. Increase heat to medium-high, bring to a simmer and cook, stirring occasionally to prevent pasta from sticking, until pasta is al dente, 13 to 16 minutes, depending on shape.
Stir in parsley and 3 tablespoons Parmesan; season with salt.
Pluck out and discard rosemary sprig (and bay leaves, if used).
Ladle pasta and broth into bowls. Drizzle with more oil. Season with lots of black pepper and top with more Parmesan.