Pasta with Chickpeas, Pumpkin, and Salt Cod

Method

1. Heat olive oil in a pan.
2. Add garlic cloves and leek to the oil.
3. Add a little water and the cooked chickpeas. Let them stew.
4. Remove the garlic once it is golden.
5. Add the pumpkin cut into pieces. Cook until it softens.
6. Add rosemary and chili pepper.
7. Add enough water to cover and cook for about 15 minutes, until the pumpkin is tender.
8. Mash the pumpkin in the pan (or blend some chickpeas and pumpkin if desired).
9. Add the pasta and cook for 7–8 minutes, until al dente.
10. Add the baccalà cut into small cubes. Stir and let it cook with the residual heat.
11. Serve with a drizzle of raw olive oil.