1. Cook pasta in pot of boiling salted water as per packet instructions.
  2. Place half of the chickpeas into a food processor and blend to a paste.
  3. 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.
  4. Once pasta is al dente, strain, add the pasta to the pan. Turn off the heat and toss through the rocket.
  5. Serve with grated parmesan on top and enjoy with family and friends!