Dried local chickpeas are fabulous. For 3p soak 120 grams of chickpeas in water for at least 12h. Renew the water. Boil the chickpeas for approx 1h, until tender. Drain.
Chop and fry 4 garlic cloves and 2 medium sized eggplants. Put in an oven dish. Add a good drizzle of olive oil. Add 1 large spoon of dried basil. Bake in the oven at 180° for 30 mins. Stir. Add 4 chopped courgettes. Put back in the oven. Continue the baking for another 15 mins. Stir, add the chickpeas and continue the baking for another 10 mins.
In the meanwhile boil 250 grams of ready made orecchiette in salted water.
Mix pasta and vegetables. Finish with pepper, salt and lemon juice. Grated pecorino is optional.
Buona appetito 😋