Soak chickpeas overnight.

Wash chickpeas and chop one onion.

Fry the chopped onion in a pressure cooker with oil.

Add chickpeas and water to cover 1 cm above the surface.

Close the pressure cooker and cook over high heat until the whistle blows, then lower heat and cook for 15 minutes.

Let the pressure cooker evaporate completely and open the lid. Season with salt and chopped rosemary.

Clean the pumpkin and cut into small cubes.

Chop the remaining onion.

Fry the chopped onion in oil until brown.

Add the pumpkin and sprinkle with white wine.

Let the wine evaporate, then add some water, salt, and cover with a lid.

Cook for about 15 minutes, depending on the size of the pumpkin cubes.

Add about half the chickpeas and cook together for a few minutes.

Cook the pasta in boiling and salted water until al dente.

Drain the pasta and mix in the pan with the sauce for a few minutes.

Serve hot and sprinkle with parmesan cheese if desired.