Ciceri e Tria (Chickpeas/Garbanzo Beans with Twice-Cooked Tria Pasta)

A dish from Salento with texture at its core. Ciceri e tria is more than just pasta and chickpeas/garbanzo beans. It’s a celebration of texture and simplicity, an iconic dish of cucina povera that is still little known beyond the region.

The pasta, tria, is made with just semola and water, rolled and cut into ribbons that are wider, shorter and thicker than tagliatelle. A third of it is fried until golden and the rest is boiled and stirred into soft, seasoned chickpeas/garban