The night before, put to soak the chickpeas. The next morning wash them, chopped onion and fry with oil in a pressure cooker. Then add the chickpeas and the water until you cover them 1 cm up the surface. Close the pan and cook over high heat until the whistle blows. Then lower the heat and cook for 15 minutes. After 15 minutes, let it evaporate completely and then open the lid. Salted and flavored with chopped rosemary.
Meanwhile cleans the pumpkin and cut it into small cubes. Chop the other onion. Then fry the onion in the oil, until it is brown, and add the pumpkin, too. Sprinkle with wine. Let it evaporate, then add some water, salt and cover with a lid. Cook about 15 minutes (but it depends on how big you cut the pumpkin cubes).
Add about half the chickpeas and cook together, for a few minutes.
Cook the pasta in boiling and salted water and drain “al dente” (almost hard). Mix in the pan with the sauce for a few minutes.
Serve hot and sprinkle with parmesan cheese if you like ( but it is not vegan).