Prepare the chickpeas: If using dried chickpeas, soak them in water overnight. Drain and rinse before use. Cook them in fresh water until tender, about 1-1.5 hours. If using canned chickpeas, simply drain and rinse them.

Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic, rosemary, and bay leaf, and cook for another 2 minutes until fragrant.

Cook the tomatoes: Add the diced tomatoes to the pot. Stir and cook for about 5 minutes, allowing the tomatoes to break down and meld with the aromatics.

Simmer the broth: Pour in the vegetable broth (or water) and bring the mixture to a simmer. Add the chickpeas to the pot. If you prefer a thicker consistency, mash a portion of the chickpeas with a fork or potato masher to help thicken the broth.

Cook the pasta: Once the broth is simmering, add the pasta. Stir occasionally to prevent it from sticking to the bottom of the pot. Cook until the pasta is al dente, about 8-10 minutes, depending on the type of pasta used.

Season and serve: Once the pasta is cooked, season the dish with salt and pepper to taste. Remove the bay leaf and rosemary sprig before serving. Ladle the Pasta e Ceci into bowls, drizzle with a bit of extra virgin olive oil, and garnish with fresh parsley.