Ciceri e Tria (Salento Chickpea Soup with Crisp Fried Pasta Ribbons)
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Ingredients
- 800 g chickpeas
- 150 g dried tagliatelle
- 1 onion, finely chopped
- 2 garlic cloves
- 1 bay leaves
- 1 tsp dried chilli flakes
- 700 ml vegetable stock
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 19.8 g
- Carbohydrate
- 61 g
- of which sugars
- 4.8 g
- Fat
- 19.4 g
- of which saturates
- 2.7 g
- Fibre
- 13.9 g
- Salt
- 2.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 1 tablespoon of the olive oil in a large pot and soften the onion for 6 minutes, then add the garlic, bay leaf and chilli flakes and cook for 1 minute.
- 2
Tip in the chickpeas and vegetable stock, bring to a simmer and cook for 15 minutes, then mash about a third of the chickpeas against the side of the pot to thicken the broth.
- 3
Break the tagliatelle into short lengths. Cook three-quarters of it in the chickpea broth for 8-10 minutes until tender.
- 4
Meanwhile, heat the remaining olive oil in a frying pan and fry the remaining uncooked pasta pieces for 2-3 minutes until golden and crisp, then drain on paper towel.
- 5
Remove the bay leaf, season the soup with black pepper and ladle into bowls.
- 6
Scatter the crisp fried pasta over the top to serve.
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