Recipe «Lagane and chickpeas – Italian Cuisine – Italian Cuisine


  • 200 g flour 0
  • 200 g milled semolina plus a little
  • 250 g boiled chickpeas
  • 50 g pillow
  • 20 g dry sweet pepper
  • 4 ripe tomatoes
  • half hot spicy chili pepper
  • garlic
  • parsley
  • vegetable broth
  • extra virgin olive oil
  • salt

For the recipe of «lagane and chickpeas, mix the flour with the semolina, then add 200 g of water, a little at a time, and knead until you get a homogeneous mixture. Sprinkle the work surface with a little semolina and knead the dough until it becomes smooth and homogeneous.
Roll it out obtaining a sheet 2 mm thick and cut into strips 3 cm wide and 7 cm long («lagane).
For the dressing: sauté 4 tablespoons of oil in a pan, 2 cloves of crushed garlic with the peel, diced bacon, chillies, chopped tomatoes, a tablespoon of chopped parsley and a pinch of salt for 5 minutes. Add the chickpeas, leave to flavor, stirring for 2 minutes, then add a couple of ladles of vegetable stock and continue cooking for another 3 minutes.
Cook the "lagane" in plenty of salted water for 5-6 minutes, drain, add to the chickpea dressing, stir and serve, adding a drizzle of raw oil and a little chopped parsley to taste.

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