• Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
• In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
• Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.

Tips:

– Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
– Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.