Ingredients (Serves 4):

• 20 g. pasta
• 150 g. broccoli
• 100 g. cooked chickpeas
• 3 peeled tomatoes
• 1 shallot
• 4 tbs EVOO
• Thyme
• Oregano
• 4 leaves of sage
• Salt
• 2 garlic cloves
• 1 small hot pepper
• Ground black pepper
• 3 tbs coarsly grated smoked scamorza cheese

Preparing:

1. Wash and clean the broccoli and remove the stem. Cook it for 5 minutes in plenty of salted water. Drain. Cut the tomatoes into cubes. Peel the shallot and chop it finely. Brown it in a pan with 1 tablespoon of oil, then add the chickpeas, some thyme and oregano and the chopped sage leaves. Cook for a couple of minutes on medium heat, then add the tomato. Lower the heat and cook for 10 minutes, covered, turning often. Season with salt and pepper.
2. In a pan with 3 tablespoons of oil, brown the peeled garlic, the chili pepper and add the broccoli. Sauté over high heat for a few minutes, sprinkle some freshly grated pepper and season with salt. Cook the pasta in plenty of salted water and, before draining it, add half a ladle of cooking water to the chickpea saucepan. Toss the pasta with the sauce for a few minutes. Add the broccoli and mix well.
3. Decorate with the grated scamorza cheese and serve.