Sami-style Chickpeas and Pasta

Ingredients

In this Sami adaptation of Ciceri e tria, we incorporate traditional Sami spices and flavors to give the dish an Arctic twist. The original Italian recipe is transformed by using indigenous ingredients and techniques, resulting in a unique fusion of cuisines. The Sami-style Chickpeas and Pasta showcases the rich cultural heritage of the Sami people while paying homage to the original Italian dish. We alse have the original recipe for Ciceri e tria, so you can check it out.

• 2 cups (400g) dried chickpeas 2 cups (400g) dried chickpeas
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground reindeer moss 1 teaspoon ground reindeer moss
• 1 teaspoon dried Arctic thyme 1 teaspoon dried Arctic thyme
• 1 teaspoon dried lingonberries 1 teaspoon dried lingonberries
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 eggs 2 eggs
• Water, as needed Water, as needed
• Lingonberry jam, for serving (optional) Lingonberry jam, for serving (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried chickpeas in water overnight. Drain and rinse.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the soaked chickpeas to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the chickpeas are tender.
4. 4.
   In the meantime, prepare the pasta dough. In a mixing bowl, combine the all-purpose flour, eggs, and a pinch of salt. Knead until a smooth dough forms, adding water as needed to achieve the right consistency. Let the dough rest for 30 minutes.
5. 5.
   Roll out the pasta dough on a floured surface until thin. Cut the dough into long, thin strips.
6. 6.
   Add the ground reindeer moss, dried Arctic thyme, dried lingonberries, sea salt, and black pepper to the pot with the chickpeas. Stir well to combine and let simmer for another 10 minutes.
7. 7.
   Bring a large pot of salted water to a boil. Cook the pasta strips until al dente, then drain.
8. 8.
   Serve the Sami-style Chickpeas and Pasta hot, topped with lingonberry jam if desired.

Treat your ingredients with care...

• Ground reindeer moss — Ensure that the reindeer moss is thoroughly dried before grinding it into a powder. This can be done by air-drying it for a few days or using a food dehydrator.
• Dried lingonberries — If you can't find dried lingonberries, you can substitute them with dried cranberries or dried cherries for a similar tart flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of reindeer broth to the chickpea stew.
• Experiment with different Sami spices like dried cloudberries or Arctic char to add a unique twist to the dish.
• If you prefer a smoother texture, you can blend a portion of the chickpeas and broth before adding the pasta.

Serving advice

Serve the Sami-style Chickpeas and Pasta in deep bowls, garnished with a sprinkle of dried lingonberries and a drizzle of olive oil. Accompany it with a slice of traditional Sami flatbread for a complete meal.

Presentation advice

Create an inviting presentation by arranging the pasta strips in a nest-like shape on top of the chickpea stew. Place a dollop of lingonberry jam in the center of the nest for a pop of color.