Ingredients

- 300g dried chickpeas

- sage leaves

- 2 garlic cloves

- 1 carrot

- 1 onion

- rosmary

- 100g of pancetta or bacon

- water and soup stock

- salt and pepper

- olive oil

- 150g short pasta

- 2 or 3 tacos

Prepare the chickpeas: let them soak in cold water for at least 12 hours. You can prepare them the night before and change/add water after some hours. Before to cook them wash them one last time under cold water.
If you want to skip this process you can use can chickpeas, they won't be as tasty as the dry ones but they work anyway :-)

Cook the chickpeas: put them in a pot with cold water, sage leaves and 2 garlic cloves (don't peel them).

Bring to boil and then cook at medium low heat for about 1 to 2 hours, until the chickpeas are soft. Strain them, but save some of the water, and remove the garlic cloves.

Make the soup. Dice carrot and onion and sweat them in a pan with 2 tablespoons of olive oil. slice the pancetta or bacon. Add them in the pot and stir.

Chop the rosmary (if you have it fresh, bette!) and make sure your have removed the garlic from the chickpeas.

Add the chickpeas in the pot and stir. Add boiling water to cover the chickpeas and 2 or 3 teaspoons of soup stock. (you can always add more soup stock later after tasting it). You can also add some of the water you cook the chickpeas in before.

Bring to boil and cook at low heat for 20-30 minutes.

Meanwhile cook the pasta in boiling salty water and strain it very very al dente!

Blend the chickpeas with a food processor or an immersion blender and make a smooth cream. Heat a pan and toast the tacos on one side.

Flip it and pour some olive oil and rosmary on top. slice it. Serve the soup in a bowl with half cup of short pasta.

Pour one talespoon of olive oil on top of the pasta and and garnish with toasted tacos and sage leaves. Serve warm.