Preparation: Soak the chickpeas overnight in salted water with a pinch of baking soda, drain, and boil in a little water for a couple of hours. Make a base with oil, minced red garlic, chili pepper, and rosemary, sauté, and season. Pass the mixture through a sieve and pour into the pot with the chickpeas, adding enough water for the soup. Add a few tablespoons of tomato puree, season, and add the pasta.
Chickpea Soup from the Straight Furrow
Ingredients for 4 people: 300 g of straight furrow chickpeas, 200 g of short pasta, tomato puree, red garlic, salt, pepper, rosemary, two tablespoons of extra virgin olive oil.
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