Orecchiette with chickpeas is apulian for pasta

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.