Ciceri e Tria

Method

1. Soak dried chickpeas overnight in abundant water (optionally with a pinch of bicarbonate or salt).
2. Drain and rinse the soaked chickpeas, then place them in a pot with fresh water, a bay leaf, and a garlic clove. Cover and cook for 2 to 2.5 hours until tender.
3. While the chickpeas cook, make the pasta dough: mix durum wheat flour with warm water and a pinch of salt. Knead for 5–10 minutes until smooth, wrap in plastic, and let rest for at least 20–30 minutes.
4. Roll out the rested dough with a pasta machine to your desired thickness, then cut into pieces (strips or squares).
5. Fry some of the pasta pieces in hot olive oil until golden and crispy; set aside. These are the 'tria' (fried pasta).
6. Prepare the olio forte: heat olive oil in a small pan with sliced garlic and dried chili. When bubbles form around the garlic, turn off the heat and let it infuse (do not brown the garlic).
7. Once the chickpeas are cooked, transfer them (with some of their cooking liquid) to a larger pot. Season with salt and bring to a boil.
8. Cook the remaining pasta pieces in salted boiling water with a drop of olive oil until al dente.
9. Drain the pasta directly into the pot with the chickpeas. Stir well and let it simmer together for a minute to meld flavors.
10. Serve the chickpea pasta in bowls, top with the reserved fried pasta pieces, and drizzle generously with the olio forte.