The Pasta Atlasof Italy

Puglia / Chickpea Pasta

Ciceri e Tria

Salento chickpea pasta with some noodles boiled and some fried for crunch.

100 minutes Medium Serves 6 tria

Method

  1. Cook soaked chickpeas with bay until tender.
  2. Fry one quarter of the pasta strips in olive oil until golden.
  3. Cook garlic and rosemary gently in oil.
  4. Add chickpeas and some cooking liquid; crush a few to thicken.
  5. Boil remaining pasta until tender.
  6. Combine boiled pasta with chickpeas and top with fried tria.
Cook's note: The fried pasta should be added at the table so it keeps its crunch.

Why this dish belongs to Puglia

Ciceri e tria is one of southern Italy's great pasta-and-legume dishes, notable for the contrast of tender and fried pasta.

Read the Puglia pasta history page

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