🍝 Ciceri e tria

Name: Ciceri e tria
Total time: 60 min
Yield: 4
Cuisine: Italy · Salento, Apulia
Ingredients: 300 g cooked chickpeas plus 300 ml of their cooking liquid; 300 g fresh flat pasta ribbons (tagliatelle-style); 3 garlic cloves, sliced; 4 tbsp olive oil, plus oil for frying; 1 bay leaf; Salt, black pepper, chopped parsley

Origin: Italy · Salento, Apulia

542kcal

per serving · 350 g

155kcal

per 100 g

21 gProtein6 g / 100 g

14 gFat4 g / 100 g

84 gCarbs24 g / 100 g

Ciceri e tria is a rustic pasta dish from Salento: soft stewed chickpeas tossed with fresh flat pasta ribbons, garlic and plenty of olive oil. The trick is that part of the pasta is fried until crunchy and scattered on top, so the plate mixes creamy chickpeas, tender noodles and crisp golden bits. It is served warm as a hearty main course.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: pasta, fried pasta

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

chickpeaspastagarlicolive oilfried pasta

Recipe

4 servings60 min

Ingredients

300 g cooked chickpeas plus 300 ml of their cooking liquid
300 g fresh flat pasta ribbons (tagliatelle-style)
3 garlic cloves, sliced
4 tbsp olive oil, plus oil for frying
1 bay leaf
Salt, black pepper, chopped parsley

Method

Set aside about a third of the pasta. Fry it in 1 cm of oil until golden and crunchy, then drain on paper towels.
Warm 4 tbsp olive oil with the garlic and bay leaf, add the chickpeas and their liquid and simmer for 10 minutes, mashing a few chickpeas to thicken.
Boil the remaining pasta in salted water for 2–3 minutes and drain.
Stir the pasta into the chickpeas with a splash of cooking water and season.
Serve topped with the fried pasta, parsley and black pepper.

How to make it lighter

Fry only a small handful of pasta for crunch, or toast it in a dry pan instead of frying.
Measure the olive oil — each tablespoon is about 120 kcal.
Make the chickpeas the larger share of the bowl and the pasta the smaller one.

History

The dish belongs to the traditional cooking of Salento in southern Apulia. The word tria is usually traced to an Arabic term for dried pasta, often cited as a sign of Arab influence on southern Italian food. It is still cooked at home and served in trattorie across Lecce and the surrounding area.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →