Name: Lagane e Ceci (Home-Made Pasta with Chickpeas)
Yield: Serves 4
Cuisine: Italian
Ingredients: dried red chilli, to garnish (optional); 500 g/1 ¼ lb/3 cups dried chickpeas; ½ onion, sliced; sea salt; 500 ml/18 fl oz/generous 2 cups water; 2 garlic cloves, finely chopped; 75 ml/5 tbsp olive oil; 500 g/1¼ lb/5 cups plain/all-purpose white flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is one of those very simple, yet tasty, dishes that was born out of the poverty that the people of Basilicata have endured throughout history. In this remote area, ingredients have always been extremely limited - what could not be cultivated or bred in the severe climate simply did not exist. Even today, unusual ingredients are hard to come by and local cooks continue to prepare the traditional dishes that have been handed down by previous generations.