Ramen Ciceri e Tria

Inspired by Puglia’s fried-and-boiled pasta dish, half the ramen is flash-fried for crunch, half boiled with chickpea broth.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil (plus more for drizzling)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 4 cups low-sodium vegetable or chicken stock
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Pecorino Romano or Parmesan cheese (plus more for serving)
• Lemon wedges, for serving

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and cook for 3–4 minutes until softened. Add garlic, rosemary, thyme, and red pepper flakes and cook 1 minute more.
3. Add chickpeas and toss to coat with aromatics. Pour in stock, black pepper, and salt to taste. Simmer for 8–10 minutes.
4. Stir in lemon zest, parsley, and half the cheese. Adjust seasoning if needed.
5. Add cooked ramen noodles to the pan, tossing gently to combine and heat through.
6. Divide ramen and chickpeas among bowls. Top with remaining cheese, parsley, lemon zest, and desired toppings. Serve with lemon wedges and a drizzle of olive oil.