Drain the chickpeas, reserving liquid, and blend liquid and about 1/4 cup of chickpeas on low speed until smooth.
Heat olive oil in a medium heavyweight saucepan over medium-high heat. Add onion and sauté until softened and translucent, about 5 minutes.
Add garlic, dried Italian herbs, and red pepper flakes and stir until fragrant, 1 to 2 minutes.
Add crushed tomatoes and stir until starting to bubble, about 2 minutes.
Add blended chickpea liquid, remaining chickpeas, and vegetable broth and bring to a simmer for 10 minutes.
Add ditalini pasta and simmer for about 8 minutes or until almost al-dente.
About 2 minutes before the pasta is done, add escarole and stir into hot liquid until wilted.
Spoon into serving bowls. Top generously with pecorino cheese and serve hot.
