Chickpeas and tria
This is a traditional dish from Puglia, featuring tria pasta from Lecce. Simple to make, this meal is a nutritious vegetarian alternative to a meat dish.
• 300g tria (pasta from Lecce) or tagliatelle
• Baking soda
• 250g chickpeas
• 3 bay leaves
• 2 celery stalks
• 1 medium onion, finely chopped
• 4 tbsp extra virgin olive oil
• Salt, for seasoning
• 1 bunch of chopped parsley, to serve
1. The night before, leave chickpeas to soak in a pinch of baking soda. Rinse.
2. Completely cover chickpeas in a saucepan of water and add bay leaves and a pinch of salt.
3. Cook over low heat.
4. Meanwhile, cook celery and 250g of the pasta in a saucepan of salted boiling water.
5. Heat 2 tbsp of the oil in a frypan over medium heat. Fry remaining tria until golden. Drain and set aside.
6. Heat remaining oil in a large saucepan over medium heat. Sauté onion until soft.
7. Add fried pasta and chickpea soup.
8. Drain pasta from boiling water and add to saucepan.
9. Mix ingredients well until heated through.
10. Sprinkle with parsley and serve hot.