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Cook pasta in pot of boiling salted water as per packet instructions.
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Place half of the chickpeas into a food processor and blend to a paste.
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Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3mins stirring continually. Add the whole chickpeas and chickpea paste. Cook on a low heat for 5 mins. Add the stock, rosemary and cook for 5 mins.
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Once pasta is al dente, strain, add the pasta to the pan. Turn off the heat and toss through the rocket.
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Serve with grated parmesan on top and enjoy with family and friends!
