INGREDIENTS :

10 oz. Unico Chick Peas

8 cup broth / stock

1 fresh rosemary sprig

6 Tbsp. Gallo Extra Virgin Olive Oil

2 garlic cloves, chopped

1 can Unico Whole Tomatoes (28 oz.)

1 cup Unico Ditali

PREPARATION: Wash the chickpeas well and soak them in cold water to cover for 12 hours. Drain the chickpeas and place in a saucepan with the broth and rosemary. Bring slowly to a boil, then simmer for 2 hours. Put half the chickpeas through a sieve with their cooking liquid or puree in food processor. Heat the oil in a saucepan over moderate heat. Add the garlic and fry gently until the garlic colors. Add the tomatoes and cook for about 10 minutes to blend the flavours. Add the whole and pureed chickpeas with broth and bring to boil, then immediately add the pasta and cook until al dente. Taste for salt and pepper and serve immediately. Garnish with rosemary.

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