Chickpea Lasagna

Состав / Ингредиенты:

• Onion 85 Grams
• Celery 50 Grams
• Garlic 10 Grams
• Flour 500 Grams
• Eggs 200 Grams
• Chickpeas 500 Grams
• Olive oil 200 Grams
• Bay leaf 1 Piece
• Salt, pepper (to taste) 1 Piece
• Parmesan cheese 50 Grams
• Fresh dill 100 Grams

	Prepare the dough from flour and eggs, roll it out and cut it into sheets.
	Soak the chickpeas in water with bicarbonate for about 12 hours. After this, rinse and boil them in a pot with water, salt, a small amount of oil, and bay leaf. Prepare the tomatoes: wash, seed, and chop them in a pot with a minimal amount of oil, season with salt and pepper, then turn into puree. Keep it warm. In the remaining oil, lightly sauté finely chopped onions, celery, and garlic with dill.
	Add the boiled chickpeas with a small amount of liquid, season with salt and pepper, and continue cooking. Boil the pasta in salted boiling water, stirring well to prevent sticking. Once cooked, drain thoroughly.
	In a large pot, combine the tomato sauce with the chickpeas and spices. Layer the pasta, stir well, and portion out. Sprinkle with grated parmesan on top.
	Serve the dish hot.