Strisce e Ceci

Directions

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