Tria Pasta with Chickpeas (Ciceri e Tria)
INGREDIENTS: (3 servings)
300 gr Tria (tipical fresh pasta from Lecce)
250 gr di Chickpeas
2 stems of Celery
1 white Onion
3 Laurel leaves
Extra-Virgin Olive Oil
Salt
The night before leave the cheakpeas to bath with some bicarbonate.
The day after, in a pot with water cook them, over a low heat, with laurel leaves and salt.
Let 250 gr of tria cooking in a lot of water and add stems of celery.
The remaining pasta should be fried till it becomes brown then drain it and hold aside.
In a big pan let a fine minced onion fryes lightly (be aware not to burn it, it should only become brown), add the fried pasta, the boiled one and the chickpeas.
Mixed well together, wait a couple of minutes and serve it hot.
