• 1/2 pounds chickpeas, soaked for a few hours or overnight and drained
• 1 pound chicken wines
• 1 large onion
• 1 stalk celery
• 1 carrot
• 1 clove garlic
• 3 bay leaves
• 3 to 4 tablespoons olive oil
• salt
• ground hot red pepper to taste
• 1/2 pound short pasta

Put the chicken wings in a large saucepan of cold water and bring to a boil. Skim the surface, add the vegetables, garlic, bay leaves, and drained chickpeas.

Simmer gently, covered, for about 1 1/4 hours. When the chickpeas are tender, take out the chicken and bay leaves and season with salt. Take the meat off the wings and return to the stock. There should be plenty of liquid. Add the pasta and cook for 10 minutes, stirring occasionally, until done.

To 3 to 4 tablespoons of the hot stock add the same amount of olive oil and some hot chilli powder. Mix and pour it over each serving. Serves 4 to 6

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