4 large servings.
The fried pasta adds another crisp texture to the toothsome pasta and tender chickpeas.
- 180g dry small chickpeas, soaked overnight in salted water
- 3 bay leaves
- apx 380g dry pasta (tagliatelle is traditional, but short pastas also work) - or - fresh pasta from 350g flour (I opt for egg based pasta)
- oil for frying
- 1 large onion, finely diced
- 1 small carrot (or half of a big one), finely diced
- 2 large stalks of celery
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- hot chili flakes, to taste
- 2-3 tsp thyme
- 2-3 tsp rosemary
- optional: 1/3 tsp cinnamon
- optional: 1 tsp dark sugar (I use date molasses)
- 2-3 tbsp lemon juice
- Plenty of freshly ground black pepper, for serving
- Parmesan, for serving
- If using dry pasta, soak apx 80g of it in cold salted water for an hour. Then drain and dry it well.
- If using fresh pasta, set aside apx 160g of it, and cut into shorter pieces.
- Fry the pasta in shallow oil until brown and crisp - or - mix generously with oil and bake at 180dC (medium heat) until brown and crisp.
- Season slightly with salt and pepper.
- Cook chickpeas in salted water (or better, stock) with bay leaves, until very tender. Pressure cooker is recommended.
- Drain and set aside. Cooking liquid can be reserved for cooking the pasta.
- In a pot or tall pan, cook onion and carrot with some butter or olive oil until the onion browns.
- Add the celery and cook until it is softened.
- Add the tomato paste and cook for a couple of minutes.
- Set the vegetables to one side of the pan
- Add some butter or olive oil to the cleared pan, and fry the garlic, chili, thyme and rosemary until aromatic.
- Mix in the cooked and drained chickpeas.
- Add cinnamon (optional), sugar (optional).
- It's optional, but recommended, to blend smooth a third of the mixture.
- Cook the (not fried) pasta in salted water (you can reuse the chickpeas cooking liquid).
- Mix with the sauce, adding from the cooking water as needed.
- Add lemon to taste, and salt to taste.
- Serve, topped with the fried pasta, and a grating of Parmesan and pepper.