Lagane with chickpeas from Basilicata and Calabria
A super nutritious and tasty tradtional vegetarian/vegan pasta recipe from Basilicata and Calabria, perfect for cold days and one-course meals. Make it with homemade pasta or store bought!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 320 g lagane or other pasta ((12oz) see notes)
- 200 g dried chickpeas ((7oz))
- 200 g cherry tomatoes or datterini tomatoes ((7oz) cut in half)
- 2 clove garlic (peeled)
- 1 rosemary (large sprig)
- 1 fresh or dried peperoncino (chili pepper) (chopped with seeds removed)
- 3 tbsp extra virgin olive oil.
- salt and pepper (to taste)
Instructions
- 1
If using dried chickpeas cover them with cold water and soak them for 12 hours. Drain and rinse.
- 2
Cook the chickpeas well covered with water in a large saucepan with a little salt and a bay leaf until they are quite soft (1 hour)
- 3
When they are ready, save a cupful of the cooking water, drain the chickpeas and set aside. (some people cook them in the same water they were soaked in. I used fresh water.)
- 4
While the chickpeas are cooking, heat some olive oil in a large frying pan or skillet.
- 5
Add the peeled garlic cloves, rosemary leaves and peperoncino and cook until the garlic starts to soften and brown. Don’t allow it to burn.
- 6
Add the tomatoes and a pinch of salt and cook until the tomatoes become quite soft 20 minutes on a low heat.
- 7
Put a pot of water on to boil for the pasta. Once it is boiling add salt to it and bring to the boil again
- 8
Remove the garlic cloves from the sauce.
- 9
Add the drained chickpeas to the tomato sauce and half a cup of the saved chickpea cooking water. ( If using canned chickpeas add them now)
- 10
Stir well and cook for a further 5 minutes. If the sauce is too dry, you can add the rest of the saved chickpea cooking water.
- 11
Cook the pasta al dente, drain it and add it to the chickpeas and tomato.
- 12
Mix everything together well and serve with grated grana or pecorino (if required) and black pepper.