Chick Peas with Noodles (Apulia)

Pasta

Ingredients

Chick Peas - 2 cups

Rosemary - 1 sprig

Celery - 2 stalks

Onion, halved - 1 large

Bay leaves - 4

Salt

Olive oil - 1/2 cup

Garlic, crushed - 1 clove

Tomato paste - 2-3 tbsps

Bavette ribbon noodles - 1/2 pound

Soak the chick peas overnight. Drain and cook in 10 to 11 cups boiling water with the rosemary, celery, onion and bay leaves. Do not add salt. Cook them steadily, covered, for 1 to 1 1/2 hours ot until tender.

Discard the rosemary, celery, onion and bay leaves, add the salt to taste and rub the chick peas, with their liquid, through a sieve. Return it to the pan.

Heat the oil in a small pan, add the garlic and fry until brown; discard it. Dilute the tomato paste with a little water, stir it into the oil and cook briskly for 15 minutes. Stir this into the chick pea puree. Bring to a boil again, check seasoning, add the noodles, broken into small pieces, and cook until tender, about 10 minutes. Turn off the heat and leave the pan for a few minutes on the cooling stove to settle before serving.

Serves 6