Lagane e Ceci

Method

Soak the dried chickpeas in cold water for at least 12 hours, then drain and cook in fresh water with salt and rosemary until tender, approximately 1.5 to 2 hours. Whilst the chickpeas cook, make a simple dough with flour, a pinch of salt and just enough water to form a stiff paste; knead briefly until smooth. Roll the dough out thinly on a floured surface and cut into irregular strips approximately 3cm wide and 8cm long, letting them dry on a tea towel. Heat the olive oil in a large pot with the garlic cloves and dried chilli until fragrant, then add the cooked chickpeas with their cooking liquid, bringing to a simmer. Drop the lagane (pasta strips) into the simmering soup and stir occasionally to prevent sticking, cooking for approximately 12 to 15 minutes until the pasta is tender. Season with black pepper and additional salt to taste, then ladle into bowls and serve hot with a drizzle of your best olive oil.