Fusilli and Chickpeas

Preparation:

Preparation: If you plan to use dried chickpeas, you will have to leave them to soak for a whole night, in a bowl with warm water. Drain them from the soaking water and put them on the fire with more warm water, a pinch of salt, a sage leaf and a small piece of rosemary branches. Boil them al dente, as they will still be cooked with the sautéed vegetables, as indicated below. Place the very finely chopped garlic, rosemary and sage in a fairly large saucepan; add the oil, the minced bacon and the sausage, skinned and minced. Brown everything, salt and pepper. When you see that the sauté is ready, add the tomato sauce, diluted with a little water or stock cubes, and finally the chickpeas, drained of their cooking water (which you will keep aside). Cover the pan and simmer on a low heat for 10 minutes. If in the meantime the chickpeas should dry out too much, add a little of their cooking stock or, if you have used canned chickpeas, plain water. Meanwhile, boil the fusilli in plenty of salted water, drain them, place them in the serving bowl and cover them with the chickpeas, stirring well to mix. Sprinkle with grated Parmesan and serve immediately, piping hot. This first course is suitable for the winter season due to its many calories.