Dish

Lagane e cicciari

Lagane pasta and chickpeas

Lagane e cicciari is made with homemade pasta, chickpeas, garlic, and olive oil. The pasta is cut into long, flat strips and cooked until al dente. The chickpeas are cooked separately with garlic and olive oil until they are soft and creamy. The pasta and chickpeas are then combined and served hot. This dish is a great source of protein and fiber, making it a healthy and satisfying meal.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Lagane e cicciari has been a staple in Southern Italian cuisine for centuries. It is believed to have originated in the town of Altamura, where it was a popular dish among farmers and shepherds. Today, it is enjoyed throughout the region and is often served during the winter months.

Dietary considerations

This dish is vegan and gluten-free, making it a great option for those with dietary restrictions. However, it does contain a high amount of carbohydrates, so it may not be suitable for those on a low-carb diet.

Variations

There are many variations of this dish, some of which include adding tomatoes or other vegetables to the chickpea sauce. Some recipes also call for the addition of anchovies or other seafood.