Orecchiette with chickpeas is apulian for pasta

Ingredients

• 9 ounces dried chick peas
• 3 teaspoons olive oil
• 1 large onion, peeled, halved, and cut into 1/4-inch slivers
• 1 stalk celery, cut in 1/4" dice
• 1 carrot, cut in 1/4" dice
• 1 sprig rosemary
• 3 small sweet red pepper or 1/2 red bell pepper, minced
• 1 pn red pepper flakes
• 3 teaspoons tomato paste
• 6 cups vegetable broth
• very good olive oil for drizzling
• parmesan cheese, grated
• 4 clv garlic cloves, peeled and roughly chopped
• salt and pepper to taste
• 1 libra orecchiette or other small sized pasta

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Preparation

• Put the chickpeas into a large saucepan, cover with cold water and soak overnight. The next day drain the chickpeas and rinse them with cold water.
• Heat the olive oil in a large sauce pan, adding the onion, celery, carrots, garlic, and rosemary. Cook this mixture over medium high heat about 8 minutes, stirring occasionally, until the vegetables are soft, but not yet colored.
• Season with plenty of salt and pepper (the beans like quite a bit of salt), then add the sweet red pepper and a pinch of red pepper flakes.
• Stir in the tomato sauce and the stock. Then add the pre-soaked chickpeas, stirring to incorporate. Bring the pot to a boil then lower the heat to a simmer. Cook, covered, stirring occasionally for 1 1/2 hours until the chickpeas are tender.
  
• You may need to add a bit more water through this process to maintain a constant level. Taste the mixture. Chickpeas benefit from a late in the process seasoning method, so season them generously at this time.
• Then turn the heat off until you are nearly ready to serve. At that point, bring the liquid to a boil and add the pasta. Turn the heat to medium and cook until the pasta is al dente. Remove the rosemary branch and serve warm.
• Pass very good olive oil and Parmesan cheese at the table to garnish each serving. Serve with lots of rustic bread.

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