320 g of semi-integral short pasta
80 gr of dried chickpeas
1 carrot
1 shallot
1/2 glass of white wine
1 cup of Tamari sauce
1 branch of rosemary
1 branch of fresh thyme
3 sage leaves
1 bay leaf
1 piece of Kombu seaweed (about 5 cm)
salt, pepper, extra virgin olive oil

Soak the chickpeas in a large bowl for at least 12 hours, then boil them in plenty of unsalted water (put them in cold water and slowly bring the water to temperature) with 1 bay leaf and Kombu seaweed. When they are well cooked, drain them (removing the bay leaf and the seaweed, which you can eat in small pieces in the salad, for example) and keep them aside.

Cut carrots and onions into mirepoix. Heat a pan with a thick bottom on the stove, when it is hot, add 4 tablespoons of extra virgin olive oil, the aromatic herbs and after a couple of minutes the vegetables, which will have to fry noisily without burning. Stir often and add the chickpeas. 

When the vegetables start to be shiny, crispy and with a little golden crust, blend first with white wine and then, when it is blurred, with the Tamari sauce. Stir often.

With the help of a ladle, coarsely crush a part of the chickpeas and continue to mix, so that the sauce becomes creamy.
Put the water for the pasta to boil. When it boils, add salt and add the pasta. Cook al dente.

Drain the pasta while holding a cup of cooking water aside.
Add the pasta to the sauce, adding (if necessary) the water, to soften it. 
Sauté repeatedly for 2-3 minutes and serve hot.