Lasagna with chickpeas

Step 1

Make a dough from the flour and egg, and roll it out into many thin sheets. With the aid of a knife, cut into sheets.

Step 2

Leave the chickpeas to soften in water and bicarbonate for about 12 hours. Drain them and cook them in a pan with water and salt, a drop of oil and a bay leaf.
Blanch and peel the tomatoes, remove their seeds and toss them in a pan with a little oil. Season with salt and pepper and then purée them. Keep hot.
In a pan containing the rest of the oil, gently fry the finely chopped onion, celery and garlic and flavour with the wild fennel.

Step 3

Add the chickpeas with a little cooking liquid, adjust the seasoning with salt and pepper, and continue cooking.

Step 4

Cook the pasta in abundant boiling salted water. Remember to stir frequently to avoid it sticking. Once it is cooked, drain it.

Step 5

In a large pan, add the tomato sauce to the chickpeas and adjust the seasoning. Add the pasta sheets, mix and serve piping hot. Sprinkle everything with the grated Parmesan.