Ciceri e Tria (Pasta and Chickpeas)

Ingredients

• 250 g Dried chickpeas (soaked overnight in water with a pinch of baking soda)
• 1 Celery (stalk, whole)
• 3 Cherry tomatoes (whole)
• 2 cloves Garlic (peeled and left whole)
• 300 g Semolina flour (Semola di grano duro rimacinata) (for the pasta dough)
• 150 ml Water (warm, for the pasta dough)
• Extra virgin olive oil (for frying and finishing)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Drain the soaked chickpeas and rinse them thoroughly. Place them in a large pot and cover with plenty of fresh water.

2. 2

   Add the celery stalk, cherry tomatoes, and one clove of garlic to the pot with the chickpeas.

3. 3

   Bring the water to a boil, then reduce the heat to low and simmer until the chickpeas are tender, about 40-60 minutes depending on the freshness of the beans. Do not salt the water until the end.

4. 4

   While the chickpeas cook, prepare the 'tria' pasta. Mound the semolina flour on a work surface and create a well in the center.

5. 5

   Gradually pour the warm water into the well, incorporating the flour with a fork until a dough forms.

6. 6

   Knead the dough by hand for about 10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

7. 7

   Roll the pasta dough out into a thin sheet (about 2-3mm thick). Fold the sheet and cut it into wide, irregular ribbons, roughly 1-2 cm wide and 5-10 cm long.

8. 8

   Heat a generous amount of extra virgin olive oil in a small frying pan.

9. 9

   Fry about one-third of the pasta ribbons in the hot oil until they are golden brown and crispy. Drain on paper towels and set aside.

10. 10

    Once the chickpeas are cooked, remove the celery, tomatoes, and garlic. Season the chickpeas and their cooking liquid with salt.

11. 11

    Bring the pot of chickpeas back to a boil. Add the remaining two-thirds of the raw pasta directly into the pot with the chickpeas and their broth.

12. 12

    Cook the pasta in the chickpea broth until al dente. The liquid should reduce to create a creamy consistency.

13. 13

    In a separate small pan, lightly brown the second clove of garlic in a drizzle of olive oil, then pour this flavored oil into the pasta and chickpea mixture.

14. 14

    Stir in the fried pasta ribbons just before serving so they retain some of their crunch.

15. 15

    Serve hot with a final drizzle of fresh olive oil and a crack of black pepper.

Notes

The name 'Tria' comes from the Arabic word for pasta, reflecting the historical influence of Arab culture in Puglia. The key to this dish is the contrast between the silky boiled pasta and the crunchy fried bits. If the chickpeas become too dry while cooking the pasta, add a little boiling water.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• Apulian
• traditional
• chickpeas