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Put the chick-peas to soak for a night time then strain, wash and boil them in aboundant cold water. Put some salt. Fry lightly some olive oil, garlic, rosemary and fresh as well as bottle tomatoes. Join the chick-peas and let them season with it. Add as much water as you need for your soup and let it boil for half an hour, under a low heat. Cook it with sagnette or quadrucci (with eggs) or with gnocchetti water-flour. Have your soup tepid and sprinkle it with a thread of olive oil and black pepper just ground.
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