7ouncesegg noodlesa little over half of a 12 ounce bag
1/2teaspoonsaltplus more for pasta water
1/4teaspoonground pepper
Instructions
The night before, soak the chickpeas in water with 1/2 tablespoon bicarbonate, if using. Leave overnight.
The following day, drain the chickpeas in a colander then rinse under a running faucet.
Transfer them to a large saucepan with about 8 cups of water and 1 tablespoon parsley then let it boil. When it boils, put down the heat, cover and simmer for 1-1/2 hours.
About 15 minutes before the end of the cooking time, take a ladleful of chickpeas and put them in a blender then blend until smooth. Put the creamed chickpeas back in the saucepan.
In a small saucepan with extra virgin olive oil and rosemary, sautè the garlic cloves until they are golden brown. Discard the garlic. Pour the oil and rosemary in the soup. Add 1/2 teaspoon salt.
Meanwhile, in another saucepan, boil some water for the noodles. When it boils, add some salt. Add the pasta then cook following the number of minutes indicated in the package or until al dente and drain.
Add the cooked noodles to the soup.
If you want it more watery, just add more water.
Sprinkle the remaining parsley, salt and pepper then drizzle with extra virgin olive oil, if desired.