Marika's Pasta And Chickpeas

Preparation:

Preparation: The night before I soaked the chickpeas, the following day I boiled them for an hour in an earthenware pot with half an onion, bay leaves and a stalk of celery. So I prepared a sauté with oil, chilli pepper, a little onion and bacon and some finely chopped celery (a little). When the sautéed sauce was flavoured, I added a little tomato puree and let it cook for a few minutes; I then added the chickpeas and the cooking broth and let it cook until they were softened and let it rest for one night. On the evening of dinner, I put the soup back to the boil and then added the egg pasta (a bit broken up tagliatelle) and finished cooking. I served with a drizzle of raw extra-virgin olive oil, pepper and grated cheese if you like.