Step 1
Preheat oven to 450 degrees F.
Step 2
In a small bowl combine 1 cup chickpeas 1 tablespoon oil and salt; spread in an even layer in a 15x10x1-inch baking pan.
Step 3
Roast chickpeas about 30 minutes or until browned and crisp stirring once halfway through roasting; cool completely.
Step 4
In a food processor blend remaining chickpeas until finely processed; set aside.
Step 5
In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
Step 6
Cook pasta according to package directions; remove from heat and drain well reserving 1 cup of the cooking liquid.
Step 7
Meanwhile in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
Step 8
In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
Step 9
While pasta is draining pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
Step 9
Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.