Sophie Grigson's Ciceri e Tria Recipe | Food Network UK

Ingredients

• 300g dried chickpeas, soaked overnight in cold water
• 1 onion, diced
• 1 large carrot, diced
• 1 stem celery, diced
• 4 cloves of garlic, chopped
• 2 fresh red chillies, chopped with seeds
• 6 tablespoons extra virgin olive oil
• 12 cherry tomatoes, quartered
• A big handful of parsley, roughly chopped
• 1 big sprig of rosemary
• Salt and pepper
• For the pasta:
• 400g OO pasta flour
• 1 teaspoon salt
• Sunflower oil for deep frying
• To serve:
• Freshly grated pecorino, or parmesan