Lagane e Ceci

1 large garlic clove, finely chopped


2 tablespoons olive oil

¼ teaspoon red pepper flakes

1 tablespoon fresh rosemary leaves, chopped

1 (15-16 oz.) can chickpeas

4 ounces broken lasagna



In a skillet, over low heat, cook the garlic, red pepper flakes and rosemary in the olive oil until the garlic begins to sizzle.



Add the chickpeas and all the liquid from the can. Simmer gently, uncovered, for about 5 minutes.



Cook the lasagna in a large pot with 1 tablespoon salt.



When the lasagna is almost done, use an immersion blender in the pan to blend some of the chickpeas. (Mr. Schwartz suggests you could also use a potato masher or the bottom of a tumbler.)



When the pasta is done, set aside about 1 cup of the cooking liquid, and then drain the pasta.



Add the pasta to the beans, stir to mix. Add some of the reserved cooking liquid, if it seems too dry.



Serve with extra olive oil to drizzle over the top.