Place a soup pot over medium heat. Add the olive oil and angel hair pasta, stirring until it starts to brown in spots. Add the garlic and rosemary and cook until aromatic and starting to brown on the edges, about 30 seconds.
Add the escarole and white wine and season with salt and pepper. Cook about 2 minutes to wilt the escarole and cook off the raw alcohol flavor from the wine.
Add 3 cups water and a pinch of red pepper flakes. Season with salt.
Stir in chickpeas. Cook until escarole is soft, about 10 minutes. Taste and adjust seasoning.
Divide the soup between 4 soup bowls. Sprinkle with parsley and cheese.