Pasta and Chickpeas Tuscany Style
Soak the chickpeas in water for 12 hours. Rinse them and drain them.
Cook them for about 1 hour in a lot of water, with the rosemary, 6/7 sage leaves, and two spoons of extra virgin olive oil. Add onion, carrot, and celery slightly fried in oil.
Add the penne and cook for 11 minutes.
Extra virgin olive oil