Orzo with chickpeas

Adapted from various sources.

Serves 2.

1/2 cup dried chickpeas, cooked (preferably in a pressure cooker), cooking liquid reserved
1/4 lb salt pork or pancetta
1/2 onion, finely chopped
celery greens, finely chopped
1 long stalk celery, finely chopped
1 large carrot, finely chopped
1-2 tbs fresh rosemary, finely chopped
1 large clove garlic, minced
4-5 leaves fresh sage, minced
3 tbs olive oil
1/2 cup orzo or other soup pasta like pastina
1/2 cup flat-leaf parsley, roughly chopped
1/4 cup freshly grated parmigiano reggiano, plus more for the table
freshly ground black pepper

Separate the fat from the salt pork or pancetta, and render. Meanwhile, dice the lean. Discard the cracklings.

Heat the rendered pork or pancetta fat in a large saucepan over a medium flame, and add the lean. After it colors all over (about a minute), add the celery greens, celery, carrot and rosemary and saute, stirring occasionally, until soft and fragrant, about 8-10 minutes. Add the garlic and sage, and saute for another 2 minutes or so.

Add chickpeas, most of the parsley, orzo, and chickpea water to cover by about 1/2 inch, along with salt and pepper. If needed, add more water. Bring to a boil and then simmer for 20 minutes. Check during simmer and add more water if needed (though not in the last 5 minutes if possible). Add the grated cheese, stir in well, and serve in bowls with the rest of the parsley and more reggiano to add on top.