Lagane and chickpeas

Preparation:

Preparation: Cook the chickpeas with the celery, after soaking them for a whole night with a pinch of baking soda. Make sure that the amount of water for cooking is at least double the volume of the chickpeas. When it comes to a boil, lower the flame and let the long cooking continue gently. Fry the crushed garlic and the diced guanciale in a pan with half the oil. Remove the garlic, sauté the ground 'pipi russu' in the same stock and add the chopped tomatoes and parsley. Cook for a few minutes and pour the already cooked chickpeas into the pan and collected with a slotted spoon. Leave to flavor and dilute with a few ladles of chickpea cooking water. When boiling, pour the drained half-cooked laganas (don't forget a drizzle of oil in the water in which they are to be boiled so they don't stick) and cook for a few more minutes. Before serving, sprinkle the soup (which can also be eaten warm) with the remaining oil, add pepper and mix delicately.