Preparation

1. In a large bowl, place the lupini and cover them with cold water.
2. Let them purge for about an hour.
3. Prepare the fish broth by pouring a liter of cold water and the two stock-cubes in a saucepan.
4. Bring to a boil and keep the broth warm.
5. In a pan, pour two tablespoons of oil and the 1 clove of crushed garlic. Let it sauté and add the lupini. 
6. Cover the pan and cook over high heat for about 4/5 minutes, until the mollusks will all be opened up.
7. Turn the heat off and keep aside.
8. Wash the tomatoes, remove the internal water and cut the pulp into cubes. 
9. Chop the parsley leaves.
10. In a saucepan, pour two tablespoons of extra virgin olive oil and the remaining clove of crushed garlic, heat it and add the tomatoes and the parsley. Sauté for a couple of minutes over medium heat.
11. Add the fregola pasta and season for a couple of minutes.
12. Cover everything with ¾ of the warm broth and cook for about 13 minutes.
13. After about 6/7 minutes, add the cooked chickpeas.
14. In the meantime, shell some of the lupini, while leaving some of them in their shell.
15. Few minutes from the end of the 13 minutes, add the lupini’s cooking water which you will have previously filtered. 
16. If necessary, also add the remaining fish broth.
17. Complete the cooking, add the lupini and serve.