Pasta Croccante e Liscia con i Ceci (Ciceri e Tria)

Name: Pasta Croccante e Liscia con i Ceci (Ciceri e Tria)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried chickpeas; 2 tablespoons coarse sea salt, plus additional as needed; 1 large branch of rosemary; 1 large bay leaf; 3 fat cloves garlic, unpeeled and crushed; 10 ounces freshly made pasta all uovo, egg pasta, cut into 1-inch ribbons (or use a batch of just-made mugnaia (see page 38); 1/2 cup extra-virgin olive oil; 1 small, dried red chile pepper, crushed, or 1/3 to 1/2 teaspoon dried chile flakes; 3 fat cloves garlic, peeled and crushed; 1/2 cup blanched almonds, toasted and coarsely chopped

Servings: persons

1
Rinse the chickpeas in cold water, place them in a large pot, and cover them with cold water.
2
Add 1 tablespoon of the sea salt to the pot and bring the chickpeas to a simmer.
3
Cover the pot and permit the chickpeas an hours rest.
4
Drain the chickpeas, covering them anew with cold water, adding the remaining 1 tablespoon of salt, the rosemary, the bay leaf, and the unpeeled garlic.
5
Bring to a gentle simmer and poach the chickpeas until they are tender but still holding their shape.
6
Drain the chickpeas, conserving a 1/2 cup or so of their cooking liquid.
7
Set them aside.
8
Cook the pasta in abundant boiling, sea-salted water to al dente.
9
Drain it but leave it somewhat wet and return it to its cooking pot.
10
In a large saute pan over a medium flame, warm the olive oil, perfuming it with the crushed chile and then softening the garlic, permitting it to take on some light color before discarding it.
11
Let the chile remain.
12
Saute half the pasta in the scented oil, tossing it about until it is crisp.
13
Remove the pasta to a large, shallow bowl.
14
Add the chickpeas and the remaining pasta to the saute pan, along with the reserved cooking liquids from the chickpeas, tossing the mixture about for a few seconds to warm before adding it, along with the pan juices, to the pasta in the bowl.
15
Toss again with the toasted almonds.
16
The dish should be quite warm when presented.

986

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces dried chickpeas, 2 tablespoons coarse sea salt, plus additional as needed, 1 large branch of rosemary, 1 large bay leaf, and more.

Yes, Pasta Croccante e Liscia con i Ceci (Ciceri e Tria) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!