You can barely take a step in Puglia without encountering homemade orecchiette, which have an unusual hybrid flavor somewhere between dried and fresh pasta (they're made from semolina and contain no eggs). They happen to be the ideal shape to pair with chickpeas, since many orecchiette will naturally cradle a pea along with the perfect amount of sauce. Though homemade pasta is intensely gratifying (and delicious), this sauce also goes very well with fine-quality store-bought orecchiette (see cooks' note, below).
·You can substitute 3/4 pound dried fine-quality semolina Orecchiette for the homemade.
·Orecchiette can be formed (but not cooked) 3 days ahead. Chill, covered with a kitchen towel (not terry cloth) and then plastic wrap, on towel-lined trays.
·You can substitute two 19-ounce cans chickpeas, drained and rinsed, for cooked dried ones.
·To quick-soak chickpeas, cover with water by 2 inches in a medium pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
·Chickpeas can be cooked 2 days ahead. Cool completely and chill (in cooking liquid), covered.
·Sauce, without parsley, can be made 2 days ahead and chilled, covered. Reheat, stirring in parsley.
