in a large pot full of water, cook your pasta and set aside.

Heat olive oil in a skillet over medium.

Add onion, carrot, and minced garlic; cook until all the vegetables are soft.

Sprinkle with a pinch of red pepper flakes (or more) and the Gops seasoning.

Optional: Place only a handful of chickpeas in a skillet with a drizzle of olive oil and toast, set aside.

Place onion mixture, the rest of the chickpeas and stock, then process until smooth.

Add the Pureed mixture back into the skillet and add the pasta.

Heat up and mix to coat the pasta well, adding more stock if needed.

Plate with some of the toasted chickpeas on top, or crispy browned panchetta.