Tagliatelle with chickpeas

Tagliatelle with chickpeas

Ciceri e tria

Sharing Puglia
Alicia Taylor

While recently in Lecce, Vivienne and I were invited to dinner by Sergio D‘Oria owner of the pasta company, Gina & Sofia. In his factory in Matano, Sergio makes many types of pasta using semolina, rice, carob, farro and burnt wheat. At dinner, Sergio and his wife spoiled us with a menu of authentic dishes from the area. It was an unforgettable night and this is one of the best dishes that we tried. We love the texture of the soup and the crunchiness of the ‘tria’, which is fried tagliatelle.


Quantity Ingredient
500g dried chickpeas
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 small red onion, halved
3-4 cherry tomatoes, halved
3-4 flat-leaf parsley sprigs, roughly chopped
1 garlic clove, peeled
3-5 rosemary sprigs
60ml extra-virgin olive oil
400g tagliatelle, plus an extra 50 g, for frying
extra-virgin olive oil, for drizzling


  1. Soak the chickpeas overnight in plenty of water with a handful of salt. Drain thoroughly before using.
  2. Cook the chickpeas in a large saucepan of boiling salted water with the bay leaves. Reduce the heat to low and simmer for about 20 minutes. Add the carrot, celery, onion, tomatoes and parsley and continue simmering for about 40 minutes, until the chickpeas are tender. Add some hot water if the liquid reduces too much. Remove the bay leaves and discard. Season well with salt and freshly ground black pepper and keep warm over low heat.
  3. Meanwhile, in a frying pan over medium heat, cook the whole garlic clove and rosemary in the olive oil until softened. Add the 50 g tagliatelle for frying and fry until golden. Transfer the pasta to paper towel to drain. Discard the rosemary and garlic.
  4. Cook the remaining tagliatelle in boiling salted water until al dente. Drain.
  5. Stir the cooked tagliatelle into the chickpea sauce and cook for 1–2 minutes over low heat. Check the seasoning and then ladle into serving bowls. Top with the fried tagliatelle. Drizzle with extra-virgin olive oil, season with freshly ground black pepper and serve.
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