Put the chickpeas in a large bowl filled with water and leave them to soak overnight.

Peel the carrot and onion.  Chop them into small pieces. 

Slice the celery stalk. Chop the tomato.

Put all the vegetables in a large pot.  Drain the chickpeas and add them as well.  Cover with fresh water.

Bring the mixture to the boil and scrape off any foam with a spoon.

Lower the heat and leave to simmer until the chickpeas are tender, but not mushy.  This can take anywhere from 30 minutes to an hour depending on their age.  Stir every so often and check the water level isn't dropping too much.

Add about 1 tsp of salt in the last few minutes of the cooking.

Combine the flours and salt in the standing mixer (or on a clean kitchen benchtop).

As the flours are being mixed add the water in a steady, slow stream until it becomes incorporated into the mixture (or try to knead the dough by hand and add a steady stream of water at the same time. You may need an assistant for this one!).

Take the dough out of the standing mixer and continue to knead it by hand for 15 minutes until the dough becomes elastic and smooth.

Wrap the dough in plastic wrap and leave it to rest for 30 minutes.

Make tagliatelle with your pasta maker, or roll the dough out with a rolling pin until it is quite thin, then cut it into long narrow strips.

Sprinkle flour all over the pasta so that it doesn't stick together and leave it on a tray covered with a tea-towel until ready to use.

Boil a large pot of salted water.  While it is coming to the boil, heat a few Tbsp of olive oil in a frying pan.  Fry about a quarter of the pasta in the oil until it is brown and crispy.  Keep a close eye on it, as it can burn quickly.

When the water is boiling, add the rest of the pasta to the water and cook for 1 -2 minutes.  Drain it and add it to the chickpea mixture.  Add the fried pasta and mix it all together.

Now, enjoy it!  you've earned it after all that work!!