You probably already have all the ingredients for pasta and chickpeas in your pantry.
Pre-cooked or dried chickpeas?
Pre-cooked chickpeas obviously reduce the preparation time but always take care to wash them well under running water before cooking. If using dried chickpeas, soak them in plenty of water for at least 10 hours before cooking. Cook the chickpeas by covering them with cold water, and season with rosemary, bay leaves, and a clove of garlic. Cook for around 1 hour over medium-low heat. To speed up the process, use a pressure cooker. And remember to add salt only at the end, so the chickpeas don’t harden. To make them even softer, add kombu seaweed to the cooking water.
Liquid or creamy?
This part depends on personal preference and the recipe you prefer to use. Pasta and chickpeas isn't usually too brothy though, so if you're aiming for a less brothy dish, use additional vegetable broth only if needed while cooking to reach the right consistency. To maximize flavor, blend part of the chickpeas and add the mixture back to the pot towards the end of cooking.
Pasta and chickpeas ‘alla Romana’
The most well-known version comes from Rome. To make the dish, start by frying a clove of garlic in extra-virgin olive oil with a sprig of rosemary. Some people also like to add a small anchovy. Then add the chickpeas with some of their cooking water or, if pre-cooked, with vegetable broth. The chickpeas should be covered with plenty of liquid to cook evenly.
Ditalini e ceci
Bring everything to a boil and then add the pasta – ditalini for the Roman version though the Tuscan version calls for tagliolini. Let the pasta cook until cooked al dente (usually about 8 minutes). Turn off the heat and let the pasta and chickpeas rest covered for a few minutes. Serve with a drizzle of extra-virgin olive oil and red chili pepper if desired. If you wish, top with grated Pecorino Romano or Parmigiano Reggiano.