1Soak chickpeas overnight and rinse several times, drain.
2Prepare pasta by mixing water and flour until it is smooth. Roll out and roll over rolling pin, then cut to about 1/4" wide.
3Boil chickpeas in water to cover 2 a total of 2 hours.
4Cook garlic, tomatoes, and pepper in olive oil until browned. When chickpeas are half cooked, drain water and add tomato mixture. Continue cooking.
5Cook lagane pasta in water until almost cooked, then add to chickpea mixture. Finish cooking pasta a few minutes and serve.