Chickpeas and Rosemary Sauce: Ancient Earthiness

Lagane with chickpeas and rosemary reflects the heart of Calabrian “peasant cuisine,” where simple, local ingredients nourished families through hard work and long days in the fields. Lagane pasta, one of Italy’s oldest types, is paired with protein-rich chickpeas and aromatic rosemary to create a filling, earthy dish.

Historically, chickpeas were harvested from wild plants and dried for months, while rosemary grew freely along hillsides, providing flavor and a fragrant aroma for every meal. In some villages, stirring the chickpeas clockwise was said to bring good luck, while stirring counterclockwise might anger the “spirits of the fields.” Whether ritual or superstition, this practice ensured the sauce was stirred thoroughly, melding flavors and traditions alike.

Fun Facts:

• Lagane pasta dates back to Roman times and is one of Italy’s oldest pasta shapes.
• Chickpeas were a staple in Calabria before widespread use of tomatoes.
• Rosemary often grew wild along terraces, linking everyday cooking with the natural landscape.

Lagane with Chickpeas and Rosemary (Earthy & Filling)

Serves: 4
Ingredients:

400g lagane pasta (or broken lasagna sheets)

2 tbsp extra virgin olive oil

1 can (400g) chickpeas, drained and rinsed

2 garlic cloves, minced

1 sprig fresh rosemary

1/2 tsp chili flakes (optional)

Salt and black pepper, to taste

Freshly grated pecorino or nutritional yeast (for vegan option)

Instructions:

Cook lagane in salted water until al dente. Drain and reserve 1 cup pasta water.

Heat olive oil in a skillet over medium heat. Add garlic, rosemary, and chili flakes, sauté until fragrant.

Add chickpeas and a splash of pasta water. Mash lightly with a fork to thicken the sauce.

Toss pasta into the chickpea mixture, combining well. Adjust seasoning with salt and pepper.

Serve with grated pecorino or nutritional yeast.