Ciceri e Tria – Tagliatelle with Chickpeas
Preparation
10 minutes
Cooking
30 minutes
Portions
2
Difficulty
Easy
Ingredients
- Tagliatelle 180 gr
- Tagliatelle 50 gr
- Cooked chickpeas 150 g
- Onion
- Garlic
- Fresh rosemary
- Extra virgin olive oil to taste
- Sunflower oil to taste
- Salt to taste
Procedure
Brown the garlic and onion in a saucepan, add the chickpeas and rosemary, cover with vegetable stock or water, and cook for 20 minutes.
Boil the tagliatelle (50 g) in salted boiling water, dry them, cut them into 7.8 cm long pieces and fry them in sunflower oil at 180 degrees.
Break the tagliatelle (180 g) and cook them directly in the saucepan with the chickpeas.
Adjust the amount of liquid so that the dish is creamy at the end. Serve garnished with the fried tagliatelle.