Tuscan, Roman, and Pugliese kitchens all make a version. Slowly stewed chickpeas with rosemary, garlic, and tomato — eaten as a main with bread, or thinned into pasta e ceci.
Ceci in Umido
Tuscan, Roman, and Pugliese kitchens all make a version. Slowly stewed chickpeas with rosemary, garlic, and tomato — eaten as a main with bread, or thinned into pasta e ceci.
Ingredients
Method
- Drain chickpeas. Put in a pot with cold water to cover by 2 inches, plus 2 garlic cloves and 1 rosemary sprig. Bring to a boil, then simmer 60-75 minutes until tender. No salt yet.
- Drain, reserving 2 cups of cooking water. Discard the rosemary and garlic.
- In a wide pot, heat olive oil. Add onion, the remaining 2 garlic cloves, second rosemary sprig, sage, and chili. Cook 8 minutes until soft.
- Add tomatoes; cook 5 minutes. Add the chickpeas and 1.5 cups of their cooking water. Salt generously.
- Simmer 15 minutes — flavors meld and the liquid reduces to a saucy consistency.
- Fish out rosemary stems and sage. Black pepper. Serve in shallow bowls with bread to scoop, or over thick toasted bread (Tuscan bruschetta style).
Notes
Chickpea cooking time varies wildly with bean age. Older = longer. Test before assuming they’re done. A pinch of baking soda in the soaking water helps soften them if they’re stubborn.