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Recipe Pasta And Chickpeas

200 grams of dried chickpeas or 400 grams of already soaked chickpeas, 1 sprig of rosemary, 1 peeled tomato, 1 clove of garlic, 1 bay leaf, 1 red pepper, 200 grams of short dry pasta, extra virgin olive oil , salt, black pepper.

Premise: if we decide to use dried chickpeas, we must have soaked them in cold water from the day before. Let's begin! Rinse the chickpeas and put them to cook in a pan over a high flame, together with a bay leaf. Once it reaches a boil, lower the heat and let it simmer for about 2 and a half hours or 3. Prepare the sauce for the pasta and chickpeas by putting a little oil on the bottom of a pan and combining the garlic clove crushed, rosemary and chilli and let fry gently. Once the garlic is browned, we can add the peeled tomatoes, leaving everything to flavor for about 1 minute, then we add the chickpeas, putting 3-4 tablespoons aside and we will blend them to thicken the sauce. Let the chickpeas cook for another ten minutes and add the puree. We mix and if it is too thick we add some water. Then we eliminate the smells (rosemary, laurel and garlic). When it reaches the boil, we can throw the pasta and, in case it should be served, add a ladle of water from time to time. Once the pasta cooking minutes are over, our first course is ready! Season with salt, a pinch of pepper, a drizzle of oil, a last stir and let rest 4-5 minutes before serving. Enjoy your meal!