Go Back
Bowl of lagane e ceci with wide pasta ribbons, chickpeas, rosemary, and olive oil drizzle on a rustic wooden table

Lagane e Ceci: Basilicata's Pasta and Chickpea Stew

Hand-cut flour-and-water pasta ribbons simmered directly in a garlicky chickpea broth until thick and spoonable.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Lagane (Fresh Pasta)
  • 300 g semola rimacinata (durum flour) or all-purpose flour
  • 150 ml warm water
  • 1/2 tsp salt
For the Chickpea Broth
  • 250 g dried chickpeas soaked 12 hours, or 2 (400g) cans drained
  • 1.5 liters water or vegetable broth less if using canned chickpeas
  • 1 bay leaf
  • 3 garlic cloves 1 whole for simmering, 2 sliced for soffritto
  • 4 tbsp olive oil plus more for serving
  • 1 rosemary sprig
  • 1/2 tsp chili flakes peperoncino
  • 1 anchovy fillet optional, mashed
  • salt and black pepper to taste

Method
 

Make the Lagane Dough
  1. Mound the flour on a board, make a well in the center, and pour in the water and salt. Mix with a fork, then knead by hand 8-10 minutes until the dough is smooth and elastic.
  2. Wrap the dough in plastic and rest at room temperature for 30 minutes.
  3. Roll the dough into a thin sheet, about 2mm thick, and cut into ribbons roughly 1.5 cm wide and 12-15 cm long. Dust with extra semola and set aside on a tray.
Cook the Chickpea Broth
  1. Drain the soaked chickpeas and add to a large pot with the water, bay leaf, and one smashed garlic clove. Bring to a boil, then simmer uncovered 60-75 minutes until the chickpeas are creamy-tender, skimming any foam.
  2. Meanwhile, heat the olive oil in a small skillet over medium heat. Add the sliced garlic, rosemary sprig, chili flakes, and anchovy if using, and cook 2 minutes until fragrant but not browned.
  3. Scoop about 1 cup of cooked chickpeas into a bowl, mash roughly with a fork, and stir back into the pot to thicken the broth.
  4. Stir the garlic-rosemary oil into the chickpea pot and season with salt and pepper. Keep at a gentle simmer.
Finish with the Lagane
  1. Add the fresh lagane directly into the simmering chickpea pot, adding extra hot water if the broth looks too thick to cover the pasta.
  2. Cook 3-4 minutes, stirring gently, until the pasta is al dente and the stew has thickened to a spoonable consistency.
  3. Remove the rosemary sprig and garlic pieces. Taste and adjust salt, then ladle into bowls and finish with a drizzle of olive oil and extra chili flakes.

Notes

  • Soak dried chickpeas 12 hours ahead, this soaking time isn't included in the recipe's total time.
  • Roll pasta dough to about 2mm thickness for authentic lagane texture.
  • Reserve extra hot water near the stove in case the broth reduces too fast during the pasta stage.
  • Mash roughly a third of the cooked chickpeas to build a naturally thick sauce.