Italian cuisine · Soups & Stews

Ciceri e Tria

Chickpea stew from Salento, topped with a portion of the fresh ribbon pasta fried crisp.

Ingredients · for 4 servings

• 200 g chickpeas (dried)
• 250 g durum wheat semolina
• 120 ml lukewarm water
• 1 onion
• 1 stalk celery
• 3 garlic cloves
• 1 bay leaf
• 1 sprig rosemary
• 150 ml olive oil
• Salt, pepper

Instructions

1. Soak the chickpeas overnight, drain, and simmer with the bay leaf, one garlic clove and plenty of water for 70 min. until tender; season with salt only near the end.
2. For the tria, knead the durum wheat semolina with 1/2 tsp salt and the lukewarm water into a firm dough for 10 min. and let rest covered for 30 min.
3. Roll the dough out 2 mm thin, loosely roll it up and cut into 1 cm wide ribbons; loosen the noodles and set a third of them aside.
4. Finely dice onion and celery, chop the remaining garlic, and sauté both with the rosemary sprig in 4 tbsp olive oil for 8 min., then add to the chickpeas along with 700 ml cooking water and let steep for 10 min.
5. Heat the remaining olive oil in a small pan and fry the reserved third of the noodles for 1–2 min. until golden brown and crisp, then drain on kitchen paper.
6. Cook the remaining ribbon pasta directly in the chickpea pot for 4–5 min., season with salt and pepper, and serve in deep bowls topped with the fried noodles.