Puglian Chickpea Soup Recipe
4 cups chicken stock, ideally homemade
2 15-ounce cans chickpeas
6 ounces dried pasta with a broad surface for drying, such as pappardelle
1/3 cup extra virgin olive oil
Small pinch of saffron threads
If starting from dried, bring the chickpeas and stock to boil and simmer until the beans are cooked through. If using canned, drain and rinse the chickpeas and add to simmering stock and cook until tender.