Pasta and chickpeas

Preparation:

Preparation: Leave the chickpeas to soak in plenty of warm water for a whole night. Drain them, put them in a saucepan with about two liters of salted water, bring to the boil and cook covered over low heat for about 3 hours. Halfway through cooking, remove three ladles, blend them and then pour back into the pot. In a saucepan, season a little oil, the crushed garlic and the rosemary, then add the tomatoes. After 10 minutes turn off the heat, remove the garlic and pour this sauce into the pot of chickpeas. Stir and adjust the salt if necessary. Break up the tagliatelle and cook them together with the chickpeas. When cooked, pour into the tureen, season it with a spoonful of oil, the grated cheese and pepper.