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Lagane with Chick Peas

Lagane with Chick Peas

(Also called the Brigand’s Dish”)


600 g of flour

125 ml of extra virgin olive oil

200 g of peeled tomatoes

300 g of chick-peas

4-6 basil leaves

1 garlic clove

Salt to taste


Knead the flour with tepid water in order to obtain an elastic and smooth dough. Roll out the dough to a thin sheet of pasta. Roll up the sheet of pasta completely. With a knife cut into fettuccine about 1 cm wide. Cook the lagane in a large pot of salted boiling water. Drain thoroughly. Soak the chick-peas in salted warm water overnight. The day after, drain them and cook them in water, over low heat, in a terracotta pot, with no salt. In a separate skillet, heat the oil and add the chopped garlic and saute for a few minutes. Remove the garlic and add the peeled tomatoes, the basil and a pinch of salt. Continue cooking for a few minutes. Add the sauce and the lagane to the chick peas. Mix well and let it rest for a few minutes before serving.