Soak the chickpeas in cold water for 12 hours, then drain them, rinse them and put them in a large pot along with water and the rosemary sprigs. Cook the chickpeas for 2 hours over medium heat.

Meanwhile, slice the onion and chop the chili pepper.

Sauté the onion in a pan with a little bit of oil and flavor it with salt and chili, add the well-drained chickpeas and sauté everything together for a few minutes. Then add the Pomì Rustic sauce, half a cup of water, salt and extra-virgin olive oil and cook for about 30 minutes.

Adjust the salt and serve with a drizzle of oil and a sprig of rosemary.