Ciceri and tria

Method9 steps

1. 1

   Step 1: The night before cooking, rinse the 500 g dried chickpeas and cover generously with cold water in a bowl. Cover and leave to soak overnight in the refrigerator, then drain and discard the soaking water.

   Uses 500 g dried chickpeas · Cold water for overnight soaking

2. 2

   Step 2: Wash and chop the celery, peel and chop the carrots and onions. Put the drained soaked chickpeas in a pot with these vegetables and fresh water extending at least two finger-widths above them. Bring to a boil, lower the heat and simmer gently for at least 3 hours, until the chickpeas are tender. Keep the water level steady by adding very hot water whenever needed. Add salt to taste only at the end of the chickpea cooking.

   Check chickpeas after minimum 3 hours · 180 minUses Drained overnight-soaked chickpeas · Celery, to taste · Carrots, to taste · Onions, to taste · Fresh cooking water plus very hot top-ups · Salt, to taste, added once the chickpeas are tender

   
3. 3

   Step 3: Measure out 50 g of the 500 g tria pasta and reserve it for frying. Keep the remaining 450 g for cooking with the chickpeas.

   Uses 50 g tria reserved for frying

   
4. 4

   Step 4: Heat enough extra virgin olive oil in a small frying pan to fry the reserved pasta. Add the reserved 50 g tria and fry, turning carefully, until golden and crisp.

   Uses Reserved raw tria for frying · Olive oil for frying reserved tria

   
5. 5

   Step 5: Lift the golden fried tria from the oil with a slotted utensil and drain it on absorbent paper. Keep the frying oil in the pan for adding to the chickpeas later.

   Uses Golden fried tria and its frying oil

   
6. 6

   Step 6: Bring the tender chickpeas and their cooking liquid back to a gentle boil. Add the remaining 450 g raw tria pasta and stir gently to separate the strips.

   Uses Tender chickpeas with vegetables and cooking liquid · Remaining 450 g tria for cooking with chickpeas

   
7. 7

   Step 7: Cook the pasta gently with the chickpeas, stirring carefully, until the tria is tender with a slight bite. Follow the pasta package directions as a guide and add a little very hot water only if needed to prevent the mixture drying out.

   Uses Tria cooking with chickpeas and vegetables · Very hot water only if needed during pasta cooking

   
8. 8

   Step 8: Add the drained fried tria and its reserved frying oil to the cooked pasta and chickpeas. Stir gently and cook for 1 minute more.

   Combine fried tria with chickpea pasta · 1 minUses Cooked tria with chickpeas · Drained fried tria and reserved frying oil

   
9. 9

   Step 9: Turn off the heat. Add a finishing drizzle of extra virgin olive oil and freshly ground white pepper to taste. If there is excess loose cooking liquid, drain off only enough for a creamy consistency, then divide among four servings and serve hot.

   Uses Finished simmered and fried tria with chickpeas · Finishing drizzle of olive oil · Freshly ground white pepper, to taste