Ciceri e Tria

Ingredients

• 250g dried chickpeas
• 1 onion, halved
• 1 carrot
• 1 celery stick
• 1 bay leaf
• 300g fine semolina flour
• 150ml warm water
• 2 garlic cloves
• 1 dried peperoncino
• 200ml olive oil, for frying
• 4 tbsp extra virgin olive oil
• Salt and black pepper

Before you cook

• Soak the chickpeas in plenty of cold water overnight.
• Drain and rinse the soaked chickpeas.
• Mix the semolina with the warm water and a good pinch of salt, then knead for 10 minutes to a firm, smooth dough.
• Wrap the dough and rest it for 30 minutes.

Steps

1. Put the chickpeas in a deep pan with the onion, carrot, celery and bay leaf.
2. Cover them with cold water by two fingers and bring the pan to a gentle simmer.
3. Simmer the chickpeas for about 1 hour 30 minutes until creamy, topping up with hot water when needed.
4. Season the chickpeas with salt only once they are properly soft.
5. Lift out and discard the onion, carrot, celery and bay leaf.
6. Roll the rested dough out to 2mm thick on a board dusted with semolina.
7. Cut the sheet into ribbons about 1cm wide and 10cm long.
8. Set aside a third of the ribbons for frying.
9. Heat the frying oil in a small pan to 180C.
10. Fry the reserved ribbons in batches for 40 seconds, until puffed and golden, then drain them on kitchen paper.
11. Warm the 4 tablespoons of extra virgin olive oil in a wide pan with the crushed garlic and crumbled peperoncino for 1 minute.
12. Ladle in the chickpeas with enough of their cooking liquid to make a loose, soupy sauce.
13. Bring a pan of salted water to the boil and cook the remaining ribbons for 3 minutes.
14. Drain the boiled pasta and toss it into the chickpeas for 1 minute.
15. Season with black pepper and spoon everything into warm bowls.
16. Crown each bowl with the fried ribbons and serve immediately, before they soften.