Calabrian Chickpea Soup

Preparation:

Preparation: Soak the chickpeas the day before, cook them for at least two hours in an earthenware pot together with the oil, chopped onion and celery. In another pot, fry the garlic in oil, add the chopped tomatoes, the chopped parsley and the rosemary and cook. Sieve the chickpeas, add them to the tomato sauce and mix, thus obtaining a thick soup, to which you will add the spaghetti which you will have broken into pieces, boiled separately and drained al dente. Mix and cook for a few minutes by adding a drizzle of raw oil before serving.