Creating Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas is an enjoyable process when you follow these simple steps:

1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting.
2. Prepare the Chickpeas: In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, chopped rosemary, garlic powder, onion powder, salt, and black pepper.
3. Roast the Chickpeas: Spread the chickpeas onto a baking sheet and roast for 25-30 minutes until crispy.
4. Roast the Mushrooms: On another baking sheet, lay the sliced mushrooms evenly. Drizzle with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes until they are golden and slightly caramelized.
5. Cook the Pasta: While the mushrooms and chickpeas are roasting, cook pasta according to package instructions in a large pot of salted water. Drain and set aside.
6. Make the Sauce: In a large skillet over medium heat, combine the vegetable broth and heavy cream. Allow it to simmer gently.
7. Combine Ingredients: Add the roasted mushrooms to the skillet and some grated Parmesan cheese (or nutritional yeast). Stir gently to incorporate the ingredients.
8. Mix the Pasta: Add the cooked pasta into the creamy mushroom mixture, tossing to coat evenly.
9. Serve: Divide the pasta among plates and top with crisp rosemary chickpeas. Garnish with fresh parsley for added flavor and color.

These step-by-step instructions will help you achieve a delicious and visually appealing dish with ease.