Leave the chickpeas to soak in cold water for 1 day, then soak them in boiling water for about 2 hours.
Put the chickpeas, the chopped white onion with the pieces of sweet bacon, to wither with cooking water.
When the chickpeas are ready, whisk some of them together with the onion and bacon.
Boil the pasta with 2 bay leaves and halfway through the cooking pan adding a ladle of boiling water.
When ready and creamy, plate adding a tablespoon of whole chickpeas and a round of extra virgin olive oil.

Soak the chickpeas in warm water (without salt) for 24 hours, changing the water every 5/6 hours. Cook them very slowly until they are soft, but do not have a split skin yet. If desired, flavour the cooking water with a head of garlic and a sprig of rosemary. When they are cooked (about 2 hours), turn off the heat and let them rest in the cooking water until they are warm.
Fry the rosemary and garlic in a separate pan; when the garlic browns, remove it from the pan together with the rosemary.
Separately prepare a beaten mixture with 1/2 clove of garlic and 6 anchovies (about 1 anchovy each) to form a cream.
Boil the water or vegetable stock and boil the cannolicchi, halfway through cooking add half of the boiled chickpeas and bring to the end of cooking (remove some water at the end if necessary, it must be at the level of pasta and chickpeas).
Pass the other half of the chickpeas through a vegetable masher and add it to the pasta at the end of cooking. Also add the anchovy and garlic cream. Finish with a spoonful of raw extra virgin olive oil, leave to rest for a minute and serve.

Cook the barley in slightly salted water for the time indicated on the package (35 minutes), then rinse it under running water once cooked to make it nice and let it cool.
In the meantime prepare the seasoning by combining all the ingredients in a large bowl, taking care to cut everything of the same size.
Finally season everything with raw evo oil to taste, pepper and dried oregano.

After soaking the chickpeas, boil them for about 40 minutes.
Drain them from the water, sauté them with fresh onions,
rosemary and oil, let the cooked chickpeas season and blend them with the mini pimer.
Serve with mullet roe and chard to taste on top and
season raw with San Felice EVO oil.

I used them for the first time, intrigued and even a little bit suspicious of color and small size!
I soaked them for more than 12/18 hours, rinsed them and put them in the pressure cooker together with blonde onion, celery, carrots and, trusting to fix a difficult black color , 1/2 bottle of tomato sauce!
I rinsed the basil kept aside. I only added a little water but no salt. After 40' from the whistle, I tasted, they were still tough, but... definitely cooked, I salted and finally I have put it all in the blender!
At this point I had two ideas: dry, cold and compact, perfect with a bruschetta with the addition of a
a trickle of EVO oil and a basil leaf.
The other idea, which proved to be a very good dinner, at lukewarm temperature, I added pepper, a drizzle of oil , bread toasted cubes, and I served, a wonderful new one, genuine black chickpeas velvet!
The next day... it was even better!
Enjoy your meal!!!
Micaela