INGREDIENTS
(If you use dried chickpeas: gr. 200 chickpeas soaked, cook them and keep the cooking water) or gr. 400 chickpeas already boiled a liter of water, gr. 200 durum wheat noodles, a clove of garlic, a sprig of rosemary, extra olive oil, salt, parmesan (optional), pepper, salt.
PROCEDURE
Put the already cooked chickpeas in the water and bring to a boil with a little salt. Pass through a food mill or blend 2 ladles and put them back in the pot. Pour in the broken noodles. In a small pan, flavor the oil with a clove of garlic and rosemary, then add to the chickpeas and tagliatelle and finish cooking. If desired, serve with Parmesan cheese and freshly ground pepper.