Pasta And Chickpeas With Scampi

Preparation:

Preparation: Soak the chickpeas for 12 hours in warm water then drain them. Put the chickpeas in a saucepan with 2 liters of cold water, cook them for about 2 hours, then drain part of them and blend the rest with their cooking liquid. Gather everything back into the saucepan, add the stock cube, season with salt and cook for another hour or so. Brown the thinly sliced spring onion, 1 clove of garlic and the chilli pepper in a saucepan with 40 g of oil; as soon as they begin to brown, remove the garlic and chilli pepper and add to the soup. Brown the remaining garlic and oil in a pan, pour the scampi, blanch them well, pour over the wine and cook for about 2 minutes, then remove from the heat, remove the shells from the scampi and put them back in their sauce. Add the pasta to the chickpeas and cook for about 10 minutes; Finely chop the parsley, add it to the shelled scampi, add the scampi and their cooking juices to the soup and serve.