Ciceri e Tria (Chickpeas and Pasta) Recipe
This traditional Apulian dish, Ciceri e Tria, brings together the earthy flavors of chickpeas and a delightful homemade pasta. The dish features crispy, fried pasta mixed with soft, boiled pasta, all tossed in a savory chickpea and vegetable broth. It’s a comforting, rustic recipe perfect for any occasion. Let’s dive into the preparation of this classic.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 165g |
| All-purpose flour (00) | 150g |
| Semolina flour (durum wheat) | 150g |
| Extra virgin olive oil | 1 tbsp |
| Dried chickpeas | 150g |
| White onions | 80g |
| Garlic cloves | 2 |
| Rosemary | 3 sprigs |
| Fresh chili pepper | 1 |
| Olive oil (for cooking) | To taste |
| Bay leaves | 3 |
| Vegetable broth | 350g |
| Seed oil (for frying) | 250ml |
| Salt | To taste |
Instructions:
-
Soak the Chickpeas:
- Begin by soaking the dried chickpeas in water the night before you plan to cook. This allows them to soften and reduces cooking time.
-
Prepare the Broth:
- While the chickpeas soak, prepare the vegetable broth. You can use a store-bought variety or make your own for a more authentic touch.
-
Cook the Chickpeas:
- Drain and rinse the soaked chickpeas. In a large skillet, heat the olive oil over medium heat and add the whole garlic cloves. Let the garlic roast lightly and then remove it.
- Add the finely chopped onions to the skillet and sauté them with the garlic-infused oil for about 10 minutes until they soften and turn golden.
- Stir in the fresh chili (remove the seeds for less heat), rosemary, and bay leaves. Add the chickpeas to the pan and salt to taste. Cover and let it cook for about 2 hours, occasionally adding vegetable broth to ensure the chickpeas stay moist and tender.
-
Prepare the Homemade Pasta:
- In a mixing bowl, sift the all-purpose flour and semolina together. Gradually add the room-temperature water, stirring with a fork until the dough begins to come together.
- Once it starts to form, knead the dough on a lightly oiled surface until it becomes smooth and homogenous. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
-
Roll and Shape the Pasta:
- After resting, roll the dough out using a pasta machine. Begin with the widest setting and gradually move to thinner settings, aiming for a sheet of pasta around 2-3mm thick.
- Change the pasta machine attachment to cut the dough into tagliatelle-like strips. Twist each piece of pasta into a spiral shape, which is the signature of tria, the traditional Apulian pasta.
-
Fry the Pasta:
- Heat the seed oil in a pan until it reaches 170°C (340°F). Carefully drop in about 40% of the pasta pieces (based on the total weight), frying them in batches. Let them fry until golden and crisp, then remove and drain on paper towels.
-
Cook the Remaining Pasta:
- In a large pot of salted boiling water, cook the remaining pasta for about 1 minute, or until al dente. Drain the pasta and add it directly to the pan with the cooked chickpeas.
-
Combine and Serve:
- Gently toss the pasta in the chickpea mixture, allowing it to absorb the flavors and blend with the broth. Serve the dish warm, topped with a few of the crispy tria for garnish.
Tips for Success:
- Pasta Texture: For the best results, ensure your dough is smooth and rested before rolling out. This will make the pasta easier to handle and give it a nice texture.
- Broth Absorption: The chickpeas will absorb much of the broth, so make sure to add it in small amounts during cooking to prevent the dish from becoming too dry.
- Crispy Tria: Be careful when frying the pasta, as it cooks quickly and can burn. Fry in small batches for even cooking.
Nutritional Information (per serving):
- Calories: ~350
- Carbohydrates: 50g
- Protein: 12g
- Fat: 15g
- Fiber: 8g
- Sodium: 600mg
This recipe serves 4 people and is perfect for a comforting meal that combines the rich flavors of chickpeas and crispy pasta.
Enjoy the heartwarming taste of Ciceri e Tria, a dish that’s not just a meal, but a taste of Apulia’s culinary tradition.
