Step 1

Put the dried chickpeas to soak in water overnight. In the morning, drain the chickpeas and cover with fresh water. Add salt and bring to a boil.  Lower the heat and simmer until ready about 1 hour depending on the size and age of the chickpeas. You can also cook the chickpeas in the pressure cooker for about 20 minutes. Once cooked drain the chickpeas.

Step 2

Chop the peeled onion, peeled garlic and celery finely and sauté together in a pan with extra virgin olive oil and the chopped peperoncino for about 5-7 minutes.

Step 3

Add the halved cherry tomatoes and cook for a couple of minutes till they start to soften. Add the tomato passata, season with salt and cook for 10 minutes.

Step 4

Add a little stock and the fregola and cook for about 5 minutes, stirring to combine.

Step 5

Cook everything together slowly for 15-20 minutes stirring all the time and adding the stock little by little. (The same way as making risotto).

Step 6

Once the fregola is just about al dente, add the drained cooked chickpeas to the sauce. (or rinsed canned chickpeas). Cook until the chickpeas are heated through. Sprinkle with chopped fresh parsley.

Step 7

Serve immediately with more chopped parsley and some crusty bread.