Ciceri e Tria

Ciceri e Tria is a traditional Puglian pasta dish featuring crispy fried and soft-cooked pasta tossed with tender chickpeas in a simple, flavorful broth. This rustic and comforting meal highlights the rich textures and earthy flavors of Southern Italian cuisine.

Course Pasta

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 469kcal

Author Meghan Birnbaum

Equipment

Large pot
Large pan
Wooden spoon or spatula
Knife
Cutting board
Colander
Mixing bowl
Measuring cups and spoons

Ingredients

¼ cup olive oil
9 ounces fresh fettuccine cut into 2-inch lengths
1 yellow onion chopped
15 ounces canned chickpeas drained (reserve ¾ cup liquid)
2 bay leaves
Kosher salt & black pepper to taste
1 tablespoon parsley finely chopped

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Instructions

Fry the pasta: Heat olive oil in a large pot over medium heat. Add ⅓ of the pasta and cook, stirring occasionally, until the pasta is crisp and dark brown, about 10-12 minutes. Use a slotted spoon to transfer the fried pasta to a medium bowl and set aside.
Sauté the onions: To the same pot with the remaining oil, add the chopped onion. Cook, stirring, for 3-4 minutes until translucent.
Cook the chickpeas: Add the chickpeas and bay leaves to the pot. Stir occasionally, allowing the chickpeas to darken slightly and the bay leaves to toast, about 2-4 minutes.
Simmer the pasta: Stir in the remaining fresh pasta, reserved ¾ cup chickpea liquid, 2¼ cups water, 2 teaspoon salt, and ¾ teaspoon black pepper. Bring to a simmer over medium-high heat, stirring occasionally, until the pasta is softened, about 2 minutes.
Finish and serve: Remove the pot from heat and discard the bay leaves. Adjust seasoning with salt and pepper to taste.
Garnish: Spoon the pasta and chickpea mixture into bowls. Top with the crispy fried pasta and a sprinkle of chopped parsley.

Nutrition