1/2 c  Olive oil
1 ts Rosemary leaves -- chopped
2    Garlic cloves -- chopped
6    Anchovy filets -- chopped
2 tb Tomato paste
1/4 c  Water
34 oz Canned chick peas (ceci)*
Water
1 pk Elbow macaroni
1/2 ts Salt
1 ts Pepper

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* Use 1 large can + 1 small can, or 1 1/2 large cans, undrained
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Chop garlic, anchovies, and rosemary together into a paste. Heat a large
pot over medium heat. Add oil and continue heating until fragrant. Put in
chopped paste and brown well (dont burn). Add tomato paste diluted in 1/4
c water, lower heat and cook 20 minutes. Add ceci and an equal amount of
water. Add salt and bring to boil over medium heat. Add elbow macaroni and
cook additional 8 minutes or until tender. The soup will be quite thick.
Add pepper and serve with cheese.