Elicoidali with Chickpea Sugo - San Remo

Ingredients

• San Remo #163 Elicoidali 500g
• 1 ½ tins of chickpeas, strained
• 4 tbsp olive oil
• 2 garlic cloves, sliced thinly
• 1 tbsp fresh rosemary, finely chopped
• ½ cup of flat leaf parsley, chopped finely
• 4 cups of chicken stock
• ½ cup grated parmesan
• Salt and pepper