2 PASTA with chickpeas

PASTA with chickpeas 04689 INGREDIENTS for 4 PERSONS 200 g of pasta type slugs, 300 g of chickpeas, 2 cloves of garlic, a bay leaf, 2 sprigs of Rosemary, a clove, 4 tablespoons olive oil, salt and pepper.

Soak the chickpeas in plenty of cold water for 12 hours.

Drain, wash them under running water, put them in a large enough pot and combine one peeled garlic clove, bay leaf, Rosemary and clove.

Cover generously with water.

Cook fresh fire for two hours, by the way, if necessary, other hot water and salting halfway through the cooking.

Drain the chickpeas and keep aside the cooking broth, strain it and put it in a saucepan.

In a pan heat the oil do another clove of garlic, peeled and lightly crushed with Rosemary: Saute without taking colour, add the drained chickpeas and sauté a few minutes stirring.

Run the blender and keep aside 2 tablespoons, add the broth kept past aside and bring to a boil, stirring often.

Meanwhile, bring to a boil salted water and let Cook the snails; drain very al dente, creamy mix of chickpeas and add whole chickpeas too.

Serve the hot soup and sprinkle of freshly ground pepper.