Pasta E Ceci – Pasta with Chickpeas

Pasta dishes are always a good idea!

The pasta with chickpeas is one of the Roman dishes that time has passed without changing them. The way they are made today, already described by the poet Horace, they are recorded in ancient Etruscan wall paintings. They are eaten on Fridays and on fasting days, the Giorni di Vigilia.

Soak the chickpeas in cold water with sodium bicarbonate the night before.

Peel and crush half of the garlic cloves. Heat the lard in a soup pot. Brown the garlic puree in it until light brown.

Add the drained chickpeas and pour in enough water to just cover them, season with salt and season with pepper. Add the rosemary sprig to the cooking pot. Do the chickpeas at low temperature with the lid closed for 2 to 2 1/2 hours.

In another cooking pot, heat the oil. Peel and crush the remaining garlic cloves and sauté in the oil until translucent. Add the tomatoes. Briefly rinse the anchovy fillets, chop them and add them. Let the sauce simmer gently for ten to fifteen minutes, then stir it into the chickpeas (if necessary, add a little water so that they are repeatedly covered). Bring everything to the boil again, add the pasta and cook until al dente. At the table, season with extra virgin olive oil and pepper.

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