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Pasta and Chickpeas Tuscany Style

PROCESS

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.