Chickpeas in anchovy sauce

Chickpeas must be left to soak in water and salt one night ahead of time. Then you can boil them slowly in cold water until slightly mashed. Dran them. You can eat boiled chickpeas seasoned only with oil and pepper, or else with a sauce made with boned and sliced anchovies (calculate 2 anchovies per person) mashed in hot oil, where 1 clove of garlic was previously put to get golden.