Lagane with chickpeas, or lagane e ceci, is a rustic pasta dish from southern Italy. It is a very old and traditional type of pasta made with simple wide noodles called lagane and stewed chickpeas.
Chickpeas are often stewed with meat such as pancetta, and cheese can be added. The following vegan variation recipe omits both.
Before being cooked, lagane can be dried and stored for later use. Semolina pasta is traditionally sun dried for about 3 days until hardened, then it can be stored for a long time.
Lagane Recipe
Ingredients
- 2 cup fine semolina(semolina rimacinata)
- ¾ cup water
Directions
- gradually mix water into flour
- knead
- let rest 10 to 15 minutes
- roll flat
- cut into wide strips
- use or dry about 3 days and store
Lagane e Ceci Recipe
Ingredients
- 2 cup chickpea(ceci), soaked overnight and drained
- 4 cup water
- 4 clove garlic, peeled and smashed
- 1 tsp salt
- lagane
- 1 tbsp olive oil (optional)
- crushed chili (optional)
Directions
- boil chickpea, water, garlic, salt
- simmer about 1 hour
- boil lagane until cooked
- drain
- combine chickpea mixture, boiled lagane
- garnish with olive oil, chili (optional)
- serve