sauté onions and rosemary with oil in a large pot over medium heat until onions are translucent, about 5 minutes."
add garlic and cook 2 additional minutes.stir in chick peas and broth. Bring mixture to a boil, season with salt and pepper and then reduce the heat to simmer for 10 minutes.
set mixture aside and cool for 5 minutes. Reserve a half a cup of the chick peas without the broth to use as a garnish later.
blend chick pea mixture on low speed in a blender or food processor until smoothpass the processed mixture through a sieve to remove any remaining chick pea hulls.return the mixture to the pot and bring a boil.
add the tomatoes and reserved half cup of chick peas.
add cut spaghetti and cook half of the recommended cooking time on the package.
allow soup to rest for 20 minutes.
drizzle with extra virgin olive oil before serving and garnish with parsley.