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Ancient flat pasta with chickpeas in a simple garlic and tomato broth from Basilicata. This vegetarian mediterranean dish is high in protein and fiber, ideal for a healthy family meal.
Soak the dried chickpeas in cold water overnight, then drain and rinse well.
In a large pot over medium heat, add 2 tbsp olive oil, diced onion, carrot, celery, and 2 smashed garlic cloves. Sauté until translucent (about 6 minutes).
Add the soaked chickpeas, crushed tomatoes, rosemary sprig, and 6 cups of water. Bring to a gentle simmer, skimming off foam as needed.
Cover and cook on low heat until chickpeas are tender (about 60–75 minutes), adding water if needed to keep chickpeas just submerged.
Remove the rosemary sprig. Add lagane pasta to the pot, stirring gently to prevent sticking. Cook uncovered at a lively simmer until pasta is al dente (about 8–10 minutes).
In a small skillet, heat the remaining 1 tbsp olive oil and 1 minced garlic clove over low heat until just fragrant, then swirl this into the finished soup.
Season with salt and black pepper, adjust to taste, and serve hot, drizzled with extra olive oil if desired.
