The white chickpeas need to be soaked for one night and the black ones for two nights, while the beans are cooked directly. Boil the legumes in plenty of water together with 1 or 2 bay leaves, without any salt. The cooking times vary, so use three different saucepans: the black chickpeas take 2½ hours, the white ones take 2 hours and for the beans about an hour will be sufficient (taste them to make sure you don’t overcook them or take them off too early).

In the meanwhile blend the sage and capers and, in an instant, you'll have a delicious sauce to serve with this dish. When the legumes are cooked, strain them, but set aside the water they were cooked in: it can always come in handy to dilute, warm or cook another dish, and it’s also very healthy. Put all the legumes in a bowl together, and garnish them with the carrot (sliced thinly using a suitable kitchen utensil). Add the grated pecorino cheese and season with olive oil and salt and pepper (to taste). Serve with the sauce you prepared previously.