from Il Melograno, Italy

• 3 cups dried chickpeas
• 1 bay leaf
• ˝ cup virgin olive oil for frying
• 1 onion, finely chopped
• 3 garlic cloves, peeled and thinly sliced
• 3 peeled and chopped, ripe tomatoes
• Salt & pepper to taste
• 12 ounces tagliatelle, preferably hand made or dried cooked al dente

Soak the chickpeas overnight. Drain and place in a large pan of boiling water with the bay leaf and a large pinch of salt. Bring to a simmer and gently cook for about 4 hours until tender. 

Heat half the oil and sauté the onion and garlic until translucent. Add the tomatoes and season to taste. Add enough boiling water to the cooked chickpeas to make 3 pints. Stir in the tomato mixture. Stir in half of the tagliatelle and cook until al dente.

With the other half of the tagliatelle, cook in boiling salted water until al dente. Drain and place on paper towels to remove the moisture. Fry until very crisp in the remaining olive oil. 

Spoon the chickpeas into individual serving dishes and top with the fried pasta. This dish is made even richer when drizzled with a little virgin olive oil. 

Makes 4 to 6 servings.  Some in the Puglia region add a little fresh rosemary with the tomatoes.