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1
Rinse the chickpeas in cold water, place them in a large pot, and cover them with cold water.
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2
Add 1 tablespoon of the sea salt to the pot and bring the chickpeas to a simmer.
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3
Cover the pot and permit the chickpeas an hours rest.
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4
Drain the chickpeas, covering them anew with cold water, adding the remaining 1 tablespoon of salt, the rosemary, the bay leaf, and the unpeeled garlic.
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5
Bring to a gentle simmer and poach the chickpeas until they are tender but still holding their shape.
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6
Drain the chickpeas, conserving a 1/2 cup or so of their cooking liquid.
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7
Set them aside.
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8
Cook the pasta in abundant boiling, sea-salted water to al dente.
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9
Drain it but leave it somewhat wet and return it to its cooking pot.
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10
In a large saute pan over a medium flame, warm the olive oil, perfuming it with the crushed chile and then softening the garlic, permitting it to take on some light color before discarding it.
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11
Let the chile remain.
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12
Saute half the pasta in the scented oil, tossing it about until it is crisp.
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13
Remove the pasta to a large, shallow bowl.
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14
Add the chickpeas and the remaining pasta to the saute pan, along with the reserved cooking liquids from the chickpeas, tossing the mixture about for a few seconds to warm before adding it, along with the pan juices, to the pasta in the bowl.
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15
Toss again with the toasted almonds.
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16
The dish should be quite warm when presented.
