This pasta and chickpeas recipe comes directly from one of my still alive childhood memories: the day I didn’t eat pasta because for the first time I didn’t find the tomato sauce in it. A lot of water has passed under the bridge (and in my pots) and now I can really appreciate this hearty dish with roots in the the rural tradition. My version involves a few ingredients more (carrots, mushrooms, spinach) and one ingredient less: Mr Bacon.

Bacon – if I am allowed to speak openly – is that thing I see everywhere lately and I can not stand it anymore (overabundant, overestimates). Pasta and chickpeas is a tasty dish even without it, it brings a rustic flavor, it can be served as a main, cooked with or without tomatoes, be very soupy or little soupy, tangy or more delicate.