Ciceri and Trie

Preparation:

Preparation: Soak the chickpeas the day before then boil them in 200 cl of water with the bay leaf and add the salt at the end of cooking. With water and flour prepare a sheet neither thin nor thick. Roll it up on itself before it dries, then cut out strips (trie) about 3-4 mm wide. Let them dry. Boil the trie al dente in plenty of salted water, drain and add to the chickpeas. Season with a sautéed oil, chilli pepper and thinly sliced onion prepared at the same time as the trie are cooked.