Preparation: Soak the chickpeas in a tablespoon of coarse salt for about 15 hours, then bring to a simmer. In a saucepan, sauté extra virgin olive oil with garlic, rosemary, and tomato paste. Sieve some of the previously boiled chickpeas and add them to the sauce along with the whole chickpeas. Add the water and salt. Boil for about an hour, then add the pasta.
Pasta and chickpeas
Ingredients for 4 people: 300 g chickpeas, 350 g tagliolini, 2 cloves garlic, rosemary, 1 tablespoon tomato paste, extra virgin olive oil, 1.5 l water, salt.
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