Big Eddie’s Pasta e Ceci

1. Soak the chickpeas overnight in cold water.

2. The next morning, drain the chickpeas and place them into a heavy flameproof casserole, traditional clay pot, or heavy-bottomed pot with 2½ quarts of fresh cold water; set over medium heat, cover, and bring to a boil.

3. Meanwhile, dice the onion, finely chop the garlic, and coarsely chop the parsley leaves; warm the olive oil in a small saucepan over medium-high heat, add the onion and sweat for about 3 minutes, then add the garlic and parsley and sauté gently for about 3 additional minutes, just until fragrant.

4. When the chickpeas come to a boil, add the sautéed onion, garlic, and parsley mixture to the pot; cover partially and continue cooking until the chickpeas are tender but still hold their shape, about 1 to 2 hours depending on the age and dryness of the beans.

5. Once the chickpeas are nearly tender, stir in the tomato purée or passata and the Parmigiano-Reggiano or Pecorino-Romano cheese; continue simmering gently for another 20 to 30 minutes so the flavors fully combine.

6. Remove the pot from the heat, scoop out about 1 cup of the chickpeas, and pass them through a food mill or mash them into a smooth purée (adding a little cooking liquid if needed); return the purée to the pot to thicken the broth and create a creamier consistency.

7. Place the casserole back over medium heat, season with salt, freshly ground black pepper, and hot red pepper flakes; when the broth returns to a gentle boil, add the pasta directly into the pot.

8. Cook the pasta until tender, about 9 to 12 minutes, stirring occasionally to prevent sticking; once fully cooked, cover the pot, remove it from the heat, and let it rest for 10 to 15 minutes.

9. Finish with a drizzle of extra-virgin olive oil and serve hot.