Time: 3 hours
Makes: 10 servings

Ingredients

1 pound dried chickpeas (garbanzo beans)
,rinsed and picked over for stones
1 bay leaf
4 cups Light Stock,(see the end of this
recipe)
1 medium onion,chopped
2 garlic cloves,minced
1/2 cup extra virgin olive oil
3 ripe medium tomatoes,peeled,seeded,and
chopped
Salt and pepper to taste
8 ounces fettuccine

Instructions

1 Place the chickpeas in a large bowl,add enough cold water to cover by 2 inches,and let stand at room temperature overnight.
2 Drain the chickpeas.rinse,and place in a large soup pot. Add the bay leaf and water to cover by 2 inches and bring to a simmer.
3 Reduce the heat to very low and cook until barely tender,1 hour or more,depending on the age and dryness of the chickpeas (they can take up to 2 hours).
4 Drain the chickpeas,reserving the cooking liquid. Add enough of the stock to the cooking liquid to make 10 cups.
5 In a large pot,cook the onion and garlic in 1/4 cup of the oil over medium heat until softened. Add the tomatoes and cook until the juice have evaporated,about 5 minutes.
6 Stir in the chickpeas and the cooking liquid-stock mixture,and season with salt and pepper. Bring to a boil over high heat. Reduce the heat to medium to keep the broth at a gentle boil,add the pasta,and cool until tender,about 10 minutes. Season with salt and pepper.
7 With a slotted spoon,remove about 2 cups of the pasta and vegetables and drain well in a collander; keep the soup warm over low heat.
8 In a large skillet,heat the remaining 1/4 cup of oil over high heat. Add the drained pasta mixture and cook,scraping the bottom of the skillet often with a metal spatula,until the mixture is crunchy and golden brown,about 10 minutes .
9 Transfer the soup to a warmed soup tureen,top with the fried pasta mixture,and serve immediately.

1 pound lean veal shoulder with bones and or chicken backs,chopped into large pieces
8 cups water
1 medium onion,chopped
2 small carrots,chopped
1 celery rib,chopped
6 black peppercorns
Salt and pepper to taste