Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.
I always make this about once a year. It's easy to put together and has lots of flavor. My only issue is the pound of pasta. There is so much pasta that the other wonderful ingredients are lost. I would do half, but I always forget and do a pound. LOL
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