In a capacious pot, over low heat, heat up one cup of chickpeas with one tbsp of extra virgin olive oil, one clove of garlic, salt and rosemary. Take away the garlic and the rosemary, whisk half of the chickpeas, then add water and cook in itthe Maltagliati for 2 minutes.
Slowly heat one tbsp of extra virgin olive oil with the sliced porcini mushrooms, one clove of garlic, the bay leaf and salt to taste. Take away the garlic and the leaf of bay and put the mushrooms and one cup of chickpeas in the pot with the Maltagliati.
Finish cooking the Maltagliati for another 2 minutes, serve adding a touch of extra virgin olive oil and enjoy!