1. Cook the pasta in plenty of salted water for about 35 minutes.
2. Bake at 70 °C for about 3 hours.
1. Make a fund of celery, carrot, onion and guanciale. Pour in the chickpeas, add bay leaf and vegetable stock and allow to cook.
2. Remove some of the chickpeas, blend the rest of the mixture.
3. Fry the pasta.
4. Finish the dish by placing the chickpea cream (possibly diluted with vegetable broth), whole chickpeas, a drizzle of Extra Virgin Olive Oil with chilli and the puffed pasta.