Ciceri e tria: chickpeas with crispy pasta

Ingredients

For 1 serving

• Cooked chickpeas160 g
• Durum wheat pasta60 g
• Onion40 g
• Bay leaves0.5 g
• Vegetable broth300 g
• Extra virgin olive oil1 tablespoon
• Chili pepper0.3
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Drain and rinse the chickpeas; thinly slice the onion. Heat the vegetable stock.
2. Heat half the oil in a saucepan over medium-low heat and soften the onion with the bay leaf and chilli for 4 minutes, until translucent; add the chickpeas and hot stock and cook for 10 minutes over medium-low heat, until the broth is full of flavour.
3. Meanwhile break the durum wheat pasta if it's long (short tagliatelle are traditional) and set aside about a third. Heat the remaining oil in a frying pan over medium heat and fry that portion for 3–4 minutes, stirring, until golden and crisp; drain on kitchen paper and salt lightly.
4. Bring the chickpea pot to the boil, add the rest of the pasta and cook it in the soup for the time on the packet, stirring and adding hot water if it dries out, until al dente and the liquid is creamy.
5. Remove the bay leaf, season with salt and pepper and serve the pasta and chickpeas with the crisp pasta on top at the last moment, so it stays crunchy.