Strisce e Ceci

• 2 cups chickpeas, soaked overnight in water to cover
• 12 cup olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, finely chopped
• 4 sprigs flat-leaf Italian parsley, chopped
• 1 sprig rosemary, chopped
• 2 teaspoons tomato paste
• 1 12 lbs of broken up fettuccine
• grated parmesan cheese
• salt & pepper

1. Bring a large pan of unsalted water to a boil and simmer the chickpeas in it until tender.
2. Heat the oil and gently saute the onion and the garlic, add the parsley.
3. When it begins to look golden, add the tomato paste diluted with a little hot water.
4. Take about half of the chickpeas and put them through a food mill, or after cooling them slightly you can put them through a blender.
5. Return them to the pan with the remaining whole chickpeas and their cooking liquid.
6. Season with salt and plenty of fresh ground black pepper and simmer for about 1/2 hour longer.
7. Bring them to boil and add the broken up fettuccine and cook until al dente.
8. Serve hot with grated Parmesan cheese.

chickpeas, olive oil, onion, garlic, parsley, rosemary, tomato paste, parmesan cheese, salt

Taken from www.food.com/recipe/strisce-e-ceci-84276 (may not work)