ingredients (4 people)
chickpeas: 250 grams
short pasta: 200 grams
tomato pulp: 100 grams
Cook chickpeas which should be kept in lots of salted water for a night together with rosemary, garlic and tomatoes.
When chickpeas are ready pour the pasta and bring it to the end of cooking.
The most ancient recipe forsees the fried garlic, preserved tomatoes and rosemary with a little bit of guanciale and minced pepper which should flavour the chickpeas before to add them to the pasta.
This dish should be served cold.