Peasant Half Sleeves

Preparation:

Preparation: Rinse the chickpeas repeatedly under running water and let them drain in a colander. Wash and dry the tomatoes, cut them into 4 parts, remove the seeds and cut the pulp into cubes. Clean the broccoli and wash them under running water, then divide them into florets, boil them in salted boiling water for 5 minutes and drain them. Cut the bacon into cubes. Peel the shallots, chop them finely and brown them over low heat in a pan with 2 tablespoons of oil. Add the chickpeas and aromatic herbs and continue browning for a few minutes. Add the tomato pulp, pepper, sprinkle with 4 tablespoons of hot water and, stirring occasionally, cook for 10 minutes over low heat, adding salt almost at the end of cooking to prevent the tomato from becoming bitter. Finely chop the chilli and brown it over high heat in a large saucepan with 4 tablespoons of oil, the crushed garlic clove and the bacon. Add the broccoli and cook for 3 minutes, stirring often with a wooden spoon. Cook the pasta in a saucepan with plenty of boiling salted water, drain it al dente and mix it with the prepared broccoli in a bowl. Add the chickpeas, mix again, sprinkle with plenty of provolone grated with a grater with large holes and freshly ground pepper. Serve the Mezze Maniche immediately piping hot.