This dish is a specialty of Lecce
1 cup dried chickpeas, or 1 sixteen ounce can, rinsed and drained well
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1 rib celery, diced
2 large tomatoes, peeled and diced
1/4 cup minced parsley
1 teaspoon fine sea salt
Grinding coarse black pepper
2 cups unbleached all purpose flour, or semolina
Soak chickpeas overnight in salted water; drain and rinse well.
Place chickpeas, olive oil, onion garlic, celery, tomatoes, parsley,salt and pepper in heavy pot or cast iron. Cover and simmer without stirring for 1/2 hour.
Mix flour and water to make a dough. roll into thin pasta sheets and cut for fettucine and allow to dry. When ready to cook set aside a handful. Cook until al dente.
Meanwhile add oil to another pan and fry the handful of fettucine cut into small pieces. When browned and crispy, mix in the chickpea mixture and the cooked pasta. Give it a grinding of black pepper and serve.
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