Lagane and Chickpeas (Lagane e Ceci)

A traditional rustic dish from Southern Italy, especially the Cilento area of Campania. Fresh handmade lagane pasta cooks directly with chickpeas in a creamy, comforting broth flavored with garlic, tomatoes, and olive oil. A humble peasant recipe with ancient origins dating back to Roman times.

Portata One-Pot Meal

Cucina napoletana

Keyword lagane e ceci, chickpea pasta, Cilento recipe, Southern Italian cuisine, Neapolitan peasant food, handmade pasta, Italian comfort food

Preparazione 30

Cottura 30

Ingredienti

175 g durum wheat semolina flour
75 g all-purpose flour
125 g lukewarm water
2 pinches salt
400 g dried chickpeas or 2 cans cooked chickpeas
5 cherry tomatoes
2 garlic cloves
Fresh parsley
Extra virgin olive oil
Salt
Black pepper optional

Istruzioni

If using dried chickpeas, soak them in water with a pinch of baking soda for at least 12–24 hours.
Drain and cook the chickpeas in fresh water until tender. If using canned chickpeas, rinse and drain them.
Prepare the lagane dough by mixing semolina flour, all-purpose flour, and salt.
Add lukewarm water and knead until a smooth dough forms.
Roll the dough out thinly, about 3 mm thick.
Cut into strips approximately 15–18 cm long and 2–3 cm wide.
Dust lightly with flour and let the pasta dry for about 1 hour.
In a large pot, heat olive oil and sauté the garlic cloves.
Add the cherry tomatoes and cook briefly until softened.
Add the cooked chickpeas and some of their cooking liquid.
Simmer gently for about 10 minutes.
Bring the mixture to a gentle boil and add the lagane pasta directly into the chickpeas.
Cook for about 3–4 minutes, gently shaking the pot occasionally instead of stirring too much.
Adjust salt and pepper.
Finish with chopped fresh parsley and a drizzle of extra virgin olive oil.
Serve hot and creamy.

Note

Traditionally the pasta cooks directly in the chickpea pot, absorbing all the flavors.
The final consistency should be creamy and slightly thick, similar to a rustic soup.
Lagane are considered one of the oldest pasta shapes in Southern Italy and are mentioned in ancient Roman texts.