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Ingredients for 4 servings:

  • 1Lb IGP Gragnano Macaroni 
  • 0.44Lb pumpkin
  • 0.44Lb dried chickpeas from Cicerale 
  • 1 tbs ‘nduja
  • 3 tbs evoo
  • 1 garlic clove
  • Rosemary to taste
  • Salt to taste 

Directions: 

Rinse the chickpeas and soak them over the night

Cook them in a pan with water over low heat and add some salt. Brown the garlic in a pan with oil and make ‘nduja sizzle in it

Add the pumpkin cut into pieces, a couple of rosemary sprigs and pour a ladle of hot water

Add the chickpeas previously drained and squash some of them with a fork, then cover with a lid and cook over low heat until soft and creamy

Pour Chifferi directly into the sauce and add some salt. Cook al dente while mixing from time to time. Plate and serve.

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