Pasta E Ceci
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 medium Onions
2 medium carrots
1 stick celery
4 cloves plump garlic
6 small dried chillies -- or to taste
4 ounces pancetta lardons
2 tablespoons olive oil
1 can tomatoes in juice -- chopped
1 bunch bouquet garni
18 ounces cooked weight chickpeas
10 1/2 ounces ditali -- short macaroni pasta
4 ounces parmesan cheese -- grated
1 piece bay leaf
1 sprig rosemary
1 sprig few parsley stalks -- tied together
2 tablespoons olive oil
 

Preparation:

Peel and dice the onions, carrots and celery stick. Chop the garlic and chillies and put these plus the pancetta into a large heavy saucepan, along with a good 2 - 3 tablespoons olive oil. Cook for about 10 minutes then add chopped tomatoes, bouquet garni and chickpeas. Bring to a simmer, adding enough water to cover the chickpeas by about 1 inch. Cover and simmer for 40 minutes or until the pancetta is tender. Now turn up the heat and having removed the lid, add the pasta, stir and return to the boil. Cook, stirring often for 5 minutes, then remove the saucepan from the heat, cover and set aside for 10 minutes. Open the pan, add a good slug of olive oil and the freshly grated Parmesan. Check the seasoning, adding salt and pepper if needed. The liquid should have been almost completely absorbed by the pasta.