Brown the garlic in oil, and then add chilli, lard, tomatoes and after a few minutes add the boiled chickpeas and cook for about 30 minutes on low heat, turning occasionally. Apart brown in a pan the moscardini in oil with garlic and the rosemary, keeping them pressed with a skimmer, for about 10 minutes. Add the moscardini to the sauce with chickpeas still in cooking. Boil the mafaldelle pasta then drain and add to sauce taking care to leave a few moscardini for decoration. Serve.
