Roman orecchiette and chickpeas with spinach

• Finely chop, press, or grate enough garlic to measure 1½ teaspoons [3 tsp]. Set aside ½ teaspoon [1 tsp] for the rosemary-garlic oil.
• Rinse the chickpeas.

In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the mirepoix, tomato paste, and 1 teaspoon [2 tsp] garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften and the tomato paste starts to caramelize, 2 to 3 minutes. 

Add the orecchiette, chickpeas, and 2½ cups [5 cups] water and bring to a boil, then reduce to a vigorous simmer. Cook, stirring occasionally, until the liquid has thickened and the orecchiette is just tender, 15 to 20 minutes. Meanwhile, prepare the rosemary-garlic oil.

• Strip the rosemary leaves from the stems and finely chop enough to measure 2 teaspoons [1 TBL]. Save any remaining rosemary for another use. Transfer to a small heatproof bowl.

In a small frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Carefully pour the garlic oil over the rosemary. 

Remove the pot with the orecchiette, chickpeas, and vegetables from the heat. Stir in the spinach and season to taste with salt and pepper.

Transfer the orecchiette, chickpeas, and vegetables to individual bowls and drizzle with the rosemary-garlic oil. Garnish with as much Parmesan as you like and serve any remaining Parmesan on the side.