Cut the lard into cubes; drain the chickpeas, rinse them well, then sciacciatene 2/3 with a fork, keeping the rest whole.
Brown the garlic, lard and chilli pepper with a little oil, letting the lard brown well, then add the chickpeas (both whole and crushed ones), remove the garlic and add a little hot broth to make them creamy.
Cook the pasta, drain it al dente and toss it in a pan with the sauce.
The lard and chickpea pasta is ready, serve it immediately.
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