These are ingredients of nearly every kitchen in the Mediterranean region. The fresh chickpeas have a very short season on the island. In my pasta dish I use a mix of fresh and dried cooked chickpeas. If the fresh chickpeas are not available this dish is just as delicious with the dried variety. I also think tinned chickpeas have no aftertaste so if you are in a real rush, use those.
Before cooking dried chickpeas, the first thing you will have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help soften them up and it does not change their nutritional value. Drain and transfer to a large cooking pot, cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Once chickpeas are cooled they are ready to be used.
Drizzle some olive oil into a heavy pan, low heat. Add some finely chopped garlic and the cooked chick peas. Stir. Add some parsley and fresh mint. If you are using orecchiette as I am start to cook them now in plently boiling salted water. Add two ladels of pasta water to the chickpeas that are cooking.