Pasta e ceci

Method

1. 1 Soak chickpeas overnight, then simmer for 50 minutes until tender, reserving the broth.
2. 2 Sauté garlic, rosemary leaves, and dried chilies in olive oil for 3 minutes until fragrant.
3. 3 Add the thick tomato sauce and stir for 2 minutes, then add the chickpeas and broth.
4. 4 Mash some of the beans to thicken the soup, then simmer for 10 minutes.
5. 5 Cook the penne for 10 minutes until al dente, season with salt and pepper, and drizzle with olive oil before serving.

With an appliance

• Pressure cooker 35 min

  Replace step 1: cook the soaked chickpeas under high pressure for 15 minutes, then let them drain naturally for 10 minutes; reduce to about 25 minutes, the chickpeas will be soft and tender and no need to add water. The noodles in step 5 should only be cooked after opening the lid.