Instructions

1. Sort and rinse the dried chickpeas. In a large pot of water let your chickpeas soak overnight.
2. In a large pot with 4.5-quart water add your rinsed chickpeas.
3. Add your garlic and bring it to a boil. Only use wood utensils. Lower your heat to a low boil and let them cook for 1 1/2 hours
4. Taste the chickpeas and if cooked add your water.
5. Strain some of the chickpeas so you remove some of the skins and it creates creaminess.
6. For every person use one cup of the chickpeas and liquid with 1/3 of the pasta.
7. Keep stirring until pasta is cooked. Chop some fresh parsley in it.
8. It should be thick and creamy. Serve drizzled with 1 tsp of extra virgin olive oil per plate or with olio Santo.For Olio Santo recipe, please see my recipe link below:https://youtu.be/nzwP9YqQ56YEnjoy