This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.
04Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
05Add water if liquid reduces too much.
06Discard the bay leaf.
07When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
08Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.