Lagane with chickpeas from Basilicata and Calabria

Name: Lagane with chickpeas from Basilicata and Calabria
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 serving
Ingredients: 320 g lagane or other pasta; 200 g dried chickpeas; 200 g cherry tomatoes or datterini tomatoes; 2 cloves of garlic; 1 rosemary; 1 fresh or dried peperoncino (chili pepper); 3 tablespoon extra virgin olive oil; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
4
Calories
581 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Lagane with chickpeas from Basilicata and Calabria

Daisy Meyer

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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!

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Ingredients

Servings

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 cloves of garlic peeled
1 rosemary large sprig
1 fresh or dried peperoncino (chili pepper) chopped with seeds removed
3 tablespoon extra virgin olive oil.
salt and pepper to taste

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Instructions

If using dried chickpeas cover them with cold water and soak them for 12 hours. Drain and rinse.
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)
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.)
While the chickpeas are cooking, heat some olive oil in a large frying pan or skillet.
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.
Add the tomatoes and a pinch of salt and cook until the tomatoes become quite soft 20 minutes on a low heat.
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
Remove the garlic cloves from the sauce.
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)
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.
Cook the pasta al dente, drain it and add it to the chickpeas and tomato.
Mix everything together well and serve with grated grana or pecorino (if required) and black pepper.

Notes

Cooking times don't include the 12 hours to soak the chickpeas.This recipe can be made with other pasta such as tagliatelle, pappardelle, cavatelli etc
To keep this recipe vegan use or make pasta without eggs!
To make your own homemade lagane check out the recipe here Lagane pasta from Southern Italy

Nutrition Information

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Calories 581kcal (29%) Carbohydrates 92g (31%) Protein 21g (42%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Sodium 23mg (1%) Potassium 725mg (21%) Fiber 12g (48%) Sugar 9g (18%) Vitamin A 279IU (6%) Vitamin C 13mg (14%) Calcium 75mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 581 kcal

% Daily Value*

Calories	581kcal	29%
Carbohydrates	92g	31%
Protein	21g	42%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Sodium	23mg	1%
Potassium	725mg	15%
Fiber	12g	48%
Sugar	9g	18%
Vitamin A	279IU	6%
Vitamin C	13mg	14%
Calcium	75mg	8%
Iron	5mg	28%