I made this as a sauce for spaghetti, but included my own modification.
I added a few more cloves of garlic, a splash more of cream, substituted the Parmesan for a more flavorful cheese like Pecorino Romano, and added a half cup of the pasta water to it (was too dry to begin with).
Let it cook at least 10 more minutes to soften the chickpeas. May add some spinach at the very end for next time.
Serve with more Pecorino Romano to taste.
