Pasta e Ceci with White Sauce

Ingredients:

Method:

Drain Soaked Beans, add Beans to pot of Water, bring to a boil, boil for one hour. Reserve the Chickpea Water.
Once the Chickpeas are cooked, start cooking the rest of the ingredients. Bring a pot of Water to a boil, which will be for cooking the pasta.
In a large bottomed pot on medium heat, add Oil, allow to get hot. Add Bacon, sauté for 4 minutes.
Add Onion, Celery, and Chili, lightly season with Salt, and Pepper, saute for 6 minutes. Add Carrots, saute for 5 minutes.
Make a well in centre of pot, add a little Olive Oil if required. Add Tomato Paste, sauté for 2 minutes. Add Garlic, sauté for 30 seconds. Add Anchovies, mix well.
Next, pour in the Chickpeas and the Water they were cooked in into the pot, and bring to a boil. Boil uncovered for 20 minutes, (until liquid reduced by half). Add in Cheese, allow to melt.
Roux:
- In a fry pan on medium heat, add Butter, allow to melt, sauté for 3 minutes, (until frothing slows). Add in Flour, sauté for 4 minutes.
Add Salt to the boiling pot of Water and add in the Pasta. Cook for three minutes less than the package instructions.
Add Roux to Chickpeas.
Drain the Pasta and add into the Chickpeas and continue to cook for three minutes over a low flame, making sure to stir continuously.