Soak chickpeas overnight and rinse several times, drain.
Prepare pasta by mixing water and flour until it is smooth. Roll out and roll over rolling pin, then cut to about 1/4" wide.
Boil chickpeas in water to cover 2 a total of 2 hours.
Cook garlic, tomatoes, and pepper in olive oil until browned. When chickpeas are half cooked, drain water and add tomato mixture. Continue cooking.
Cook lagane pasta in water until almost cooked, then add to chickpea mixture. Finish cooking pasta a few minutes and serve.