First of all boil the chickpeas. Take a pot, add about 2 liters of water, the chickpeas, 1 clove of garlic and the herbs, and start boiling. At the beginning remove the foam it will appear on the surface. Cover and let it simmer slowly for about 2/2.5 hours. Add salt just almost at the end.

30-40 minutes before the chickpeas are ready, prepare the lagane. Sift the flour, add the water, make a dough and work it well for about 10 minutes, until smooth, elastic and not wet. Let it rest cover in a plastic wrap for about 20-30 minutes.

Drain the chickpeas (remove the garlic and the herbs) but keep their water. Take a large pan, heat some extra virgin olive oil and add the other clove of garlic and some fresh rosemary. Then remove them, and add the cherry tomatoes cut in half. Then add also the chickpeas and some of their water, let it cook 10-15 minutes.

Meanwhile cut the lagane. Flatten the dough, not too thin (I used the number 5 of the pasta machine, where 7 is the thinnest), then cut stripes of about 20 cm length and 2.5/3 cm large.

Add some more liquid to the chickpeas if needed, and add the lagane to cook inside (or if you prefer you can first boil them in another pan with water, just for 1 minute, and then finish to boil them in the pan with the chickpeas). It’s up to you if you want more or less liquid.

Serve it, add a drizzle of extra virgin olive oil, sprinkle some freshly grated Parmigiano Reggiano and enjoy!