PREPARATION

• Wash the chickpeas and leave them in water for 24 hours, then drain them and put in a clay pot, add three peeled garlic cloves, rosemary, and enough clean water to cover the chickpeas well. Bring the water to a boil on a high fire, reduce the heat and simmer until the chickpeas are cooked (cooking time varies, 2-3 hours, check them until they are soft).

 

• When the chickpeas are almost cooked, sauté the remaining garlic in a small pan. Add the chopped tomatoes, seeds removed. When the chickpeas are completely cooked, add the sauce to them, add some hot water to the pot, bring it to a boil, add the pasta, and let it cook adequately in the same pan. Salt and pepper to taste.

 

• Before serving, remove the rosemary sprig, and the garlic cloves, if you prefer.