The night before, put the chickpeas in cold water and let them soak for 14-16 hours.
Pour in a pan the softened chickpeas and cover them with water. Add 2 cloves of garlic and a branch of rosemary.
Cook the chickpeas until they reach an "al dente" consistency (about 2-2.5 hours)
Boil for a few seconds the tomatoes in hot water, remove the skin and cut them in large cubes. Remove the seeds.
In a separate large saute` pan add the EV olive oil, flavor it with a clove of garlic and a branch of rosemary. Remove the garlic and the rosemary as soon as the garlic turns gold.
Add the anchovies and crush them in the hot oil with a fork.
Add the tomato cubes. Salt to taste and let it cook for a few minutes.
As soon as the chickpeas have reached the "al dente" consistency, remove half of them and liquefy them with a blender or a food processor.
Add the liquefied chickpeas and the whole chickpeas with their own water into the pan.
Add the pasta cooked "al dente" and saute for a minute.
Serve in bowls by adding a few drops of EV olive oil, fresh pepper and a garnish with a branch of rosemary.