Prep Time: 20 minutes.

Cook Time: 15 minutes.

1. Soak the Beans

   Soak the beans overnight in cold water.

2. Wash and Drain

   Wash and drain the chickpeas and cook them in a pressure cooker with half of the celery, carrots, onion, 1 garlic clove, and enough water to cover them (about 3-4 inches). Cook over medium heat until done, for about 45 minutes, for more time (about 1 hour) in a regular pan.

3. Cook

   When chickpeas are cooked add some water, if necessary, and with a handheld blender purée some of the beans. Salt the water and, when it comes to a boil, cook the pasta with the chickpeas at medium heat, stirring occasionally so the pasta doesn’t get sticky. 

4. Sauté remaining ingredients

   While the pasta is cooking, sauté garlic, dried red chili flakes, celery, cherry tomatoes, and extra virgin olive oil. You can also add chopped bacon if you want. When the pasta is done add it to the garlic, celery, tomato mixture. 

5. Season as you desire!

   Serve the chickpeas pasta in a large bowl, season with olive oil, salt, pepper, and sprinkle with parsley. The consistency of the soup should be creamy and not too thin.