Ceci (Chickpeas) Sauce With Penne

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3 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, finely chopped

4 cloves garlic, finely chopped

1 Fresno or Holland red chile pepper, finely chopped

2 sprigs fresh rosemary, leaves picked and finely chopped

1 fresh bay leaf

Salt and freshly ground black pepper

1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 1/2 cups chicken stock

1 (28-ounce) can whole or crushed San Marzano tomatoes

1 pound whole wheat or whole grain penne

Freshly grated Pecorino cheese, for serving

Finely chopped flat-leaf parsley, for serving

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