Small Chickpeas

Pasta with chickpeas

Ingredients:
250 g Chickpeas (Soak for 12 hours), 100 grams, Chopped smoked bacon, 1 small carrot, 1 small celery stick, Half chopped onion, Half glass of white wine, Rosemary and sage (to taste), A pinch of Chilli pepper, Salt, 200 g of pasta.

Directions:
Leave the chickpeas to soak for at least 12 hours. After the soaking time cook the onion, celery and carrot in a large saucepan with a drizzle of olive oil. Ready the sauté, add the bacon cubes and brown them for a couple of minutes. Now add the local chickpeas well drained from their knowledge of conservation, salt to taste and season with chilli pepper, a bunch of rosemary and a few sage leaves. Brown the chickpeas for few minutes in the sauté to make them flavor well, then add a little of white wine. Once the alcoholic part of the wine has been blended, add hot water just to cover the chickpeas. Cover the saucepan and cook the soup over low heat for 30 minutes. When it is ready, blend a small part of the chickpeas with the help of an immersion blender; this is a little trick to make the soup creamy. If you want you can already enjoy the chickpea soup with croutons or bread. Now add the pasta, extending the cooking base with more hot water; you decide the amount of water to add based on how “creamy ” want your pasta and. I advise you to taste the soup now and possibly fix with another pinch of sale. Cook the pasta in the chickpea soup following the cooking times indicated in the package, stirring constantly. Here is the pasta and local chickpeas served on the table! Anyone who likes can season it with a drizzle of olive oil.