Recipes · Italian · Main Courses

Ciceri e Tria (Salento Pasta with Chickpeas and Crisp Fried Pasta)

One serving has 706 kcal and 22 g protein, and at least a fifth of a woman's daily need of manganese (174%), folate (121%), selenium (115%), vitamin K (85%), thiamin (83%) and copper (70%). Ready in 870 minutes.

• Preparation: 760 min
• Cooking: 110 min
• Makes: 1 serving (700 g)
• Difficulty: Medium
• Diets: Vegan, Dairy-free
• Contains: celery, gluten

Ingredients

• 60 g Dried chickpeas
• 70 g Durum wheat semolina (semola rimacinata)
• 450 g Water (for the pasta and the chickpeas)
• 30 g Onion
• 20 g Celery
• 3 g Garlic
• 0.2 g Bay leaf
• 40 g Cherry tomatoes
• 22 g Extra virgin olive oil (for frying and to finish)
• 3 g Parsley, fresh
• 0.3 g Black pepper
• 1 g Salt

Method

1. Soak the chickpeas overnight, for at least 12 hours, in plenty of cold water.
2. Drain them and put them in a pot (in Salento, a terracotta pignata) with water to cover them by 4 cm, the onion, celery, garlic, bay leaf and the cherry tomatoes. Bring to the boil, skim, then simmer very gently, partly covered, for 1 hour 30 minutes to 2 hours, until creamy and tender, adding hot water to keep them covered. Add the salt at the end.
3. Meanwhile, make the tria: knead the semolina with about 35 ml of lukewarm water for 10 minutes into a firm, smooth dough, wrap it and leave it for 30 minutes. Roll it out thinly, 1.5-2 mm, dust it with semolina, roll it up loosely and cut it into strips 1 cm wide; unroll them and cut them into 8-10 cm lengths.
4. Fry about a third of the strips in most of the olive oil in a small pan over medium heat for 2-3 minutes, until golden and crisp, and drain them on kitchen paper. Keep the oil.
5. Take out the bay leaf and bring the chickpeas back to the boil with enough of their broth to cover them (add hot water if needed). Add the rest of the pasta and cook it in the chickpeas for 3-4 minutes, stirring, until al dente: it should be a thick, creamy stew, not a soup.
6. Stir in the fried pasta, a spoonful of the frying oil, the black pepper and chopped parsley, and serve at once while the fried pieces are still crunchy.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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