Pasta With Chickpeas

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1/2 carrot, cut into small dice

About 6 tablespoons extra virgin olive oil

4 garlic cloves, crushed

3 ounces fatty prosciutto or pancetta, diced

2 or 3 ripe tomatoes, diced

1/2 to 1 cup dry white wine

3 bay leaves

1 can or 1 1/2 cups cooked chickpeas

1 cup chicken broth

3 tablespoons tomato paste

Large pinch each, thyme and fresh rosemary leaves

12 ounces pasta: fettuccine, spaghetti or penne

Salt and pepper to taste

5 tablespoons freshly grated Parmesan or other grating cheese

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