Preparation: 20 minutes
Cooking time: 2 hours for the chickpeas + 20 minutes
Ingredients for 4 people:
- 300 g of lagane
- 200 g of chickpeas
- 1 kg of mussels
- 1 glass of tomato sauce
- ½ glass of white wine
- 1 clove of garlic, chopped
- 1 small onion, chopped
- 1 tablespoon of chopped parsley
- 2 tablespoons of extra virgin olive oil
Preparation:
Soak the chickpeas in water the night before you prepare this dish with a teaspoon of baking soda.
Cook the chickpeas for about 2 hours. Clean the mussels by scraping them and removing the filament that protrudes.
Wash them with cold water, open them with the appropriate knife, and put the fruits in a bowl with their water.
In a pan, put the oil, garlic, and onion, and before they turn dark, add the tomato sauce, the cooked chickpeas (part of them should be mashed with a fork), and the white wine.
Cook everything for 10 minutes over medium heat.
At the end, add the mussels and continue cooking for 5 minutes.
Separately, cook the lagane al dente and, once drained, sauté them for a moment with the sauce.
Serve adding chopped parsley