Pasta with chickpeas (2)

1 Pack dried chickpeas from gr. 500-4 cloves of garlic-2 sprigs of Rosemary-1 small piece of chili pepper-dried tomatoes 2-1 vegetable stock cube-oil to taste

Soak the chickpeas overnight.
Drain and pour into the pressure cooker, cover them with cold water a little abundant, add the sun-dried tomatoes (one and a half), a sprig of Rosemary and 2 garlic cloves.
Cook for an hour and a quarter.
In a crock pot, sauté in a little oil with garlic, Rosemary and chopped chilli and soon add .5 chopped dried tomatoes, always.
Pour into the pan a ladle of broth and chickpeas two per person and put the nut (half if it makes for a few people).
Bring to a boil and cook the pasta (strozzapreti) in the dose of a punch to the head.
Rustic bowls serve (earthenware) supplementing with a tablespoon of oil.
Wanting to get a thicker soup, pass a part of chick peas to the vegetable mill.