“Tria” home made pasta with chickpeas: preparation

Soak the chickpeas overnight. Put them into a saucepan with celery, garlic, parsley, carrot and tomato, cover with water and make sure that its level remains the same while simmering (adding, if necessary, some hot water). Cook over a low flame for at least three hours. Add salt at the end. In a pan, stir fry one third of the “tria” provided in the box with some extra virgin olive oil, until gold. Add the rest of the “tria” in the saucepan with chickpeas, and cook until “al dente”. Serve everything together, arranging the fried and crunchy tria on top. Complete with a drizzle of extra virgin olive oil and some freshly ground white pepper. Serve with a glass of Negroamaro wine.

The box contains

• 1 bottle of red wine
• 250g of Tria wheat pasta
• 500g of Apulian chickpeas