CHICKPEA STEW WITH CINNAMON served with fried Tomami pasta

#2

vegetarian

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

For the chickpea stew
300 g dried chickpeas (soaked approx. 640 g)
250 g carrots, finely chopped
100 g celery, finely chopped
2 shallots, peeled and chopped
2 cloves of garlic, peeled and chopped
2 tbsp. TOMAMI # 2
250 g floury potatoes, peeled and diced
1 handful of flat-leaf parsley, finely chopped
Fresh herbs, e.g. thyme, sage, basil
2 bay leaves
1 cinnamon stick
Extra virgin olive oil

For the pasta
100 g Italian flour Type 00, alternatively Type 405
1 tbsp. (15 g) TOMAMI # 2
500 ml neutral frying oil

In addition
4 tbsp. pecorino, grated
Sea-salt
Freshly ground black pepper

INSTRUCTIONS

Soak the chickpeas in plenty of cold water overnight.
Drain the chickpeas the next day; you do not need to retain the soaking water.
In a large saucepan heat 4 tablespoons of olive oil and stir-fry the onion, garlic, celery and the carrots until they are translucent. Add TOMAMI # 2 and fry briefly.
Fill up with 1.5 litres of hot water; add the chickpeas along with the potatoes, parsley and he herbs. Add the bay leaves and the cinnamon stick and cook on a medium-high level without a lid for approx. 2.5 – 3 hours until soft. Keep refilling the hot water so that the chickpeas are always covered with water (approx.1 thumb width). Stir every now and then.

Meanwhile prepare the pasta. Mix the flour with approx. 40 g of lukewarm water; add TOMAMI # 2 and knead into a firm, homogeneous dough. Form the dough into a ball shape and leave covered for at least 30 minutes.

Fill a high saucepan with oil max. ¾ full and heat to 180°C. Place kitchen paper on a large plate. Roll out the dough as thinly as possible and cut out long strips (like ribbon pasta) with a small cutting wheel. If you wish, you can wrap the ribbon pasta around a wooden spoon handle to make curly pasta, or you could cut out shapes in different sizes.

Then fry the pasta in hot oil until golden brown. Take out with a ladle and drain on the kitchen paper. Season with a little salt and pepper and keep warm. Once the chickpeas are tender, add salt and pepper. Remove the cinnamon stick and the bay leaves.
Divide the stew onto plates. Place the fried pasta on top, sprinkle with pecorino and the herbs. Serve immediately drizzled with plenty of olive oil.

What makes this dish special is the preparation of the pasta, which is fried.
For deep frying we mostly recommend a polyphenol-rich olive oil, such as the Cima di Mola, which I add to this dish before serving. However – for cost reasons – in this dish a neutral sunflower oil is recommended for frying.

Soaking time: Overnight
Preparation time: 20 minutes
Simmering time: 3 hours
Recommended olive oil: Cima di Mola z. B. from Intini