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Fried and boiled pasta combined with chickpeas in olive oil is Salento's ancient signature dish. Vegetarian, high protein, and mediterranean, this family recipe has nourished Pugliese homes for millennia.
Soak the dried chickpeas in plenty of cold water overnight or for at least 8 hours, ensuring they are fully covered.
Drain and rinse the chickpeas, then place them in a large pot with the onion, celery, carrot, and enough water to cover by 2 inches. Simmer gently over medium-low heat for about 1.5 hours until tender, skimming foam occasionally.
Remove and discard the celery, carrot, and onion. Season the chickpeas with 1/2 tsp salt and continue simmering uncovered for another 10 minutes to allow flavor concentration.
While chickpeas cook, boil 8 oz of the pasta in salted water until al dente. Drain and reserve.
Heat 4 tbsp olive oil in a separate skillet over medium-high. Add 4 oz of the uncooked pasta and fry, turning, until golden and crisp, about 3–4 minutes. Drain on paper towels.
In a large pan, gently sauté garlic and rosemary in 2 tbsp olive oil over medium heat until fragrant, about 2 minutes. Remove rosemary. Add cooked chickpeas (with some of their broth) and simmer 5 minutes.
Add boiled pasta to the chickpeas, mixing gently to coat and warm through. Adjust salt and pepper to taste.
Just before serving, fold in half of the fried pasta for texture. Use the remaining fried pasta as a crispy topping.
