Directions

In a large pan saute the vegetables, finely chopped, for 5 to 10 minutes in the olive oil. Add the chickpeas, and cook just a little bit until tender. Then put three soup ladles of chickpeas aside. Blend the rest in a food processor and mix it with the whole chickpeas. Cook the pasta shells and add them to the sauce. Add pepper serve immediately with a swirl of extra virgin olive oil and a sprinkle of parmigiano cheese. If it’s too thick for your tastes you can add some water.