Leave the chickpeas to soak for 12 hours. Brown the garlic in a large pan then add the chickpeas and leave to brown. Add water as needed, cover and leave to cook for 40-50 minutes until soft. Keeping some aside, add two cups of water and boil the pasta. Make sure it doesn’t stick. Once cooked, it should have a creamy consistency. Remove the garlic, add Mioorto Rosemary and serve.
