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Leave the chickpeas to soak in plenty of lukewarm water for an entire night.
Drain them and put them in a pot with about two liters of salted water, bring to a boil and cook covered over low heat for about 3 hours.
In a pan, flavor a little oil with the crushed garlic and add the tomatoes and a grind of pepper.
After 10 minutes, turn off the heat, remove the garlic and pour this sauce into the pot with the chickpeas.
Stir and adjust the salt if necessary.
Add the pasta and cook it together with the chickpeas using the risotto method, adding hot water when necessary.
When cooked, pour it into a serving bowl, season with a spoonful of oil and garnish with fresh parsley.
Pan
Wooden Spoon
Italia, Lazio
| Energy (kcal) | 243.46 |
| Carbohydrates (g) | 43.95 |
| of which sugars (g) | 3.22 |
| Fat (g) | 2.05 |
| of which saturates (g) | 0.31 |
| Protein (g) | 11.13 |
| Fibre (g) | 5.05 |
