Soften the chickpeas in plenty of cold water for 12 hours. Peel the cloves of garlic, rinse the rosemary and the bay leaf.Once softened, drain the chickpeas, rinse them under running water and toss them into a pan: add a clove of garlic, the bay leaf and a sprig of rosemary; cover the lot with plenty of water.Place the pan onto the heat and slowly bring to the boil. Cook the chickpeas over a medium heat for 2 hours, add some more warm water, if necessary, and season with salt half way through.Drain them and keep the cooking broth aside. In a saucepan heat 2 tbsp of oil, add the remaining garlic and rosemary and fry until soft but not golden; add the drained chickpeas and brown for a few minutes, constantly stirring with a wooden spoon.Keep a spoonful of chickpeas aside and pass the rest in the vegetable mill. Add the vegetable purée to the broth kept aside earlier and bring it to the boil, stirring with a wooden spoon.In the meanwhile, bring to the boil a saucepan with plenty of boiling water, add salt and cook the quadretti for 5-6 minutes.Drain them when still very al dente, add them to the chickpea cream and add the chickpeas set aside. Stir well.Serve the chickpea cream umbra very warm, sparkling it to taste with a grind of pepper and extra virgin oil.