Not everyone likes the taste of chickpeas, but I can assure you that even in Summer it is a delicious dish to be enjoyed fresh.

Pasta and chickpeas is one of my favorite dishes. It’s a simple dish from Puglia’s humble culinary tradition. It requires choosing the best quality of available chickpeas, soaking them in salted water overnight and cooking them according to tradition the following day.

Choose your favorite pasta shape. In this case, I used whole wheat ditalini, because they absorb the flavorful chickpea sauce well.

At the end, add a drizzle of the best extra virgin olive oil you can find in your area and, since it’s almost noon, I wish you all bon appétit!