Pasta with Local Chickpeas

Ingredients:

250g Local Chickpeas (requires 12 hours of soaking), 100g 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, 200g Small soup size pasta. 

Instructions and procedure:

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, once well-drained, 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 give them a good flavor, then simmer with 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; choose the quantity of water to add depending on how "creamy" and “watery” you want your pasta with chickpeas. We suggest you tasting the soup now and possibly fix with another pinch of salt. 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.