Ciceri e Tria Pugliese Pasta with Chickpeas
How to make Ciceri e Tria. This vegan Pugliese recipe features fresh pasta cooked with chickpeas and topped with crispy fried noodles.
Servings: 6
Calories: 460kcal
Equipment
- Large pot
- Slotted spoon
- measuring cups
- measuring spoons
- French knife
- Wooden spoon or spatula
Ingredients
- 1/4 cup Olive Oil
- 9 oz Fresh Fettuccine cut into 2-inch lengths
- 1 Spanish Onion chopped
- 15 oz Canned Chickpeas drained
- 2 Bay Leaves
- Kosher Salt & Black Pepper
- 1 tbsp Parsley finely chopped
Instructions
- In a large pot over medium heat, combine the olive oil and 1/3 of the pasta. Cook, stirring occasionally, until the pasta is crisp and dark browned, 10 to 12 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
- To the oil remaining in the pot, add the chopped onion and cook while stirring for 3-4 minutes until translucent.
- Add the chickpeas and bay leaf. Cook, stirring occasionally, until the chickpeas darken slightly and the bay leaf is toasted, 2-4 minutes.
- Stir in the remaining pasta, 3/4 cup of chickpea liquid, 2 1/4 cups water, 2 tsp salt and 3/4 tsp pepper. Bring to a simmer over medium-high and cook, stirring occasionally, until the pasta is heated through and slightly softened, about 2 minutes.
- Remove the pot from the heat, then remove and discard the bay leaf. Season with salt and pepper to taste.
- Spoon pasta chickpea mixture into bowls, garnish with crispy fried pasta and chopped parsley.
Nutrition
Calories: 460kcal | Carbohydrates: 68.1g | Protein: 18.7g | Fat: 13.7g | Saturated Fat: 1.8g | Cholesterol: 31mg | Sodium: 29mg | Potassium: 727mg | Fiber: 12.8g | Sugar: 8.4g | Calcium: 87mg | Iron: 6mg