Leonardo Romanelli's Pasta e Ceci, or Chickpea and Pasta Soup

By now the chickpeas should be done. Transfer them to the tomato pot with a slotted spoon, and then add the water they cooked in too; should the liquid level look low, add more water, not broth or bouillon, which would be too strong. Simmer, stirring occasionally, for another 10 minutes.

While the chickpeas are simmering, strip the remaining leaves from the sprig of rosemary and mince them finely.