Lagane and chickpeas it's a warm winter first course and comforting typical from poor cuisine of the Southern Italy (Campania, Basilicata, Calabria); a variant of the classic Pasta and chickpeas; which in this case sees the as protagonists lagane, A type of fresh pasta made with durum wheat semolina and water, similar to tagliatelle but wider and shorter; that cooked together to the chickpeas previously stews with the tomato; they will bind in a dish from the creaminess and mouth-watering goodness!
Like every ancient and traditional recipe, exist different versions, and small regional variants: some add fresh tomatoes, some peeled, some enrich with bacon or bacon, some blanch the lagane before adding them to the chickpea soup. What I give you today is there Original Cilento recipe from the Lagane and chickpeas of Carmelo's grandmother, a family friend. Widespread throughout Campania: simple, vegan and very good!
It's about a very simple preparation, the lagane are ready in minutes mixing water and semolina; and once you have given the shape to the pasta, just make it dry perfectly in the air, to be able to add directly in the chickpeas! and just like Pasta and potatoes, Pasta and beans and Pasta and lentils, the lagane, they will absorb all the scents and the flavors of legumes, creating a sauce with an incredible gluttony!
According to the ancient recipe, i dried chickpeas, to soak; but to speed up the dish, you can use precooked chickpeas! in this case the lagane and chickpeas will be ready in 30 minutes!
Creamy, delicious and substantial, Lagane and chickpeas are a perfect first course that warms the heart on cold winter days! Ideal like save dinner, but also a lunch complete and substantial!
Lagane and chickpeas recipe
|15 minutes||15 minutes||30 minutes|
Quantity for 4 people
For the lagane:
For the chickpea soup:
How to make Lagane and chickpeas
First of all, at least 24 hours before, soak the chickpeas with plenty of water and a pinch of baking soda. You can skip this step if you are using precooked chickpeas.
Then prepare the lagane dough: mix the flours together with the salt, add water, knead until it forms a ball. If necessary, add a pinch of semolina flour.
Then roll out the dough with the machine. naturally passing over several times with the help of 00 flour to a thickness of 3; or proceed by hand with the help of a long rolling pin and 00 flour
The dough must be thin but porous about 3 mm.
finally obtained some laganas 15 – 18 cm long and 2.5 cm wide
set to dry sprinkled with 100% flour for about 1 hour.
Meanwhile, prepare the chickpea soup. Fry the peeled and lightly mashed tomatoes with 2-3 tablespoons of oil for 1 minute, add the washed and halved cherry tomatoes, leave to flavor for 1 minute. then add the chickpeas.
Finally add parsley, turn and brown for 1 minute. Add 2 glasses of water and let the chickpeas simmer for about 20 minutes
at the end of the indicated time, set aside 2 tablespoons of whole chickpeas. Add 1 more glass of water to the pot:
cook again for about 10 minutes.
In this case I made a dish for 2 people. if you have prepared all the indicated dose, it is very important to cook the lagane in a very large pan containing the chickpeas. so that they are not placed against each other but "scattered" it will take 3 – 4 minutes to cook.
So if you cooked the chickpeas in a small pot, transfer everything to a large saucepan, let the mixture take the rather watery mixture and add the lagane:
Finally, place on low heat and do not turn but rotate the pot so that the contents of the soup go to the lagane. cook for 2 minutes. when the dough has set, turn once, add salt, continue to cook for 1 minute more. Add the whole chickpeas, a drizzle of oil and serve hot.
Here is ready Lagane and chickpeas creamy and steaming!
Store Lagane and chickpeas
Without adding pasta, you can keep the dish for 2 – 3 days. If you have already cooked the lagane, the dish keeps perfectly in the morning for the evening. you can warm it up at the moment