Entree: Italy – Calabria – Lagane e Ceci (Broad flat pasta served with a rustic chickpea stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) lagane or other wide fresh pasta
- 2 cups (330 g) cooked chickpeas
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 cloves (5/16 oz (9 g)) garlic, thinly sliced
- 1 sprig fresh rosemary (about 0.035 oz (1 g))
- 1/2 tsp (1 g) crushed red pepper flakes
- 1 1/2 cups (360 ml) vegetable stock or chickpea cooking liquid
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (45 g) fine dry breadcrumbs (mollica), toasted
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (2 g) lemon zest
- 1/4 cup (20 g) grated Pecorino Romano or Parmesan (optional)

Show original ingredient measurements

- 12 oz (340 g) lagane or other wide fresh pasta
- 2 cups (330 g) cooked chickpeas
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 cloves (9 g) garlic, thinly sliced
- 1 sprig fresh rosemary (about 1 g)
- 1/2 tsp (1 g) crushed red pepper flakes
- 1 1/2 cups (360 ml) vegetable stock or chickpea cooking liquid
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (45 g) fine dry breadcrumbs (mollica), toasted
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (2 g) lemon zest
- 1/4 cup (20 g) grated Pecorino Romano or Parmesan (optional)

Instructions

1. In a wide skillet, warm the olive oil over medium heat, add the garlic and rosemary and cook until fragrant, about 1 minute; add the chickpeas and crushed red pepper, pour in the stock, lightly mash about half the chickpeas with the back of a spoon to thicken the sauce, simmer 8–10 minutes, season with salt and pepper, remove the rosemary sprig.  
2. Meanwhile boil the lagane in salted water until just al dente, reserve 1/2 cup (120 ml) pasta water, drain and add the pasta to the chickpea sauce; toss over low heat adding pasta water if needed to loosen, finish with toasted breadcrumbs, parsley, lemon zest and grated cheese, then serve immediately.