Lagane and chickpeas is a typical dish of the Cilento region in which we find the coexistence of cereals and legumes in a dish. This is representative and typical of the rurality and the Mediterranean agricultural reality.
The two elements that compose this recipe are extremely simple and of poor origins. Lagane is an essential pasta that is very simple to make, but marries itself well with chickpeas.
Recipe serves 4 people.
- 400 g of fresh lagane pasta (or can substitute another long flat pasta).
- 300 g of dried chickpeas (softened overnight)
- approx. 10 cherry tomatoes
- extra virgin olive oil from Cilento
- 1 clove of garlic
- 1 onion from Vatolla
- a few bay leaves
- chili pepper to taste
- salt to taste
Boil soaked chickpeas for at least two hours with plenty of water, an onion, celery, bay leaves, and salt.
Drizzle olive oil in pan and fry the garlic. Once the garlic is golden in color, add the cherry tomatoes for a few minutes.
In the meantime add salt to a pot of water and bring to a boil. Cook the lagane pasta for 5-6 minutes (or the substitute pasta according to the directions).
Add the checkpeas to the pan with the tomatoes to blend flavors.
Combine pasta, vegetables, a drizzle of olive oil and chili flakes (optional). Salt and pepper to taste.