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Ciceri e tria - Chickpeas with Tagliatelle

Ciceri e tria - Chickpeas with Tagliatelle

Serves: 4 

Dietary: Vegan 


  • 300g dried chickpeas 
  • water to cover 
  • 1 onion, peeled and quartered 
  • 1  stick celery, quartered 
  • 1 carrot, halved 
  • 1 tomato, chopped 
  • 2 sprigs rosemary 
  • parsley stems 
  • chopped parsley 
  • salt and pepper 
  • 100g eggless tagliatelle 
  • 100ml olive oil for frying 


  1. Cook the chickpeas in the water with the onion, celery, carrot, tomato, rosemary and parsley for 1-2 hours or until the chickpeas are soft.  
  2. Remove the vegetables and rosemary from the broth. 
  3. Fry ¼ of the pasta in the olive oil until crisp and golden, remove and drain. 
  4. Add ¾ of the pasta to the chickpea broth and simmer for 2-3 minutes. 
  5. Stir in the fried pasta, parsley, salt, pepper and an extra drizzle of olive oil.