Pasta with chickpeas

Procedure

Dried chickpeas need a period to soak in cold water that goes at least from 12 to 18 hours depending on the type of chickpea. I personally use often Sicilian chickpea, very small and rather hard, and I do also have a 24 hour soak, but 12 are enough normally, and then you can soak them with quiet the night before cooking.

Once the chickpeas have rehydrated, rinse them under running water.

If you prefer, you can use pre-cooked chickpeas, obviously shortening the cooking time accordingly.

Finely chop the onion and diced celery and carrot (Obviously after having removed the wires to the celery and carrot peels). Put the vegetables in a pan, better if crock pot, then add the garlic in the shirt, Sage. Add the chickpeas and cover with plenty of water. Cook covered for about an hour and thirty or until the chickpeas have reached the desired consistency: some like almost out of shape, I prefer them soft but still compact.

Preheat oven to 200 degrees static. Line a baking tray with parchment paper, arrange the slices of ham, non-overlapping and cook for 10 minutes or until the ham will not be crunchy. Remove from oven and, When the ham has cooled, coarsely crumble.

Season with salt, Add a drizzle of extra virgin olive oil and pasta. Bring the dough to baking: if you want a very dense soup take away some broth, If you like more liquid, as a soup, Let it. Adjust salt if necessary, pepper and emulsify with extra virgin olive oil.

Serve the pasta e ceci sprinkling each dish with ground black pepper and garnished with slivers of prosciutto and a leaf of Sage. Still a little extra virgin olive oil and enjoy your meal!

MATCHING: You do not need to match a recipe like this a wine of great structure. You should rather focus on a delicate wine that will enhance the taste of the individual ingredients of this recipe. We chose a Pinot Blanc (weissburgunder) the cellars Alois Lageder, in South Tyrol: delicate floral scents, taste: harmonious, elegant and balanced body.