Ceci di Cosima
Savoury and thrifty chickpea casserole. A nice vegan recipe often served in Puglia and other parts of south Italy.
My neighbour often drops by with tastings of her family’s dinner. That’s how I was introduced to this peasant dish, which is surprisingly delicate and tasty. Especially in consideration of the few, no-cost ingredients used.
200 g chickpeas
1 stalk of celery
4 plum tomatoes
Salt, pepper and olive oil
Soak the chickpeas in salted water for 12 hours
Clean the chickpeas, change the water.
Clean and chop the vegetables coarsely. Add them to the chickpeas.
Grind coarse salt over the dish and boil for 1 hour until the chickpeas melt in the mouth. Add more water if necessary.
Stir quite a lot of olive oil (50-100 ml) into the dish using a wooden spoon 5 minutes before serving. Let it boil vigorously.
Add pasta – unless you want a soup – and and cook until the pasta is tender.
Serve the chickpea casserole hot with bread.
Other recipes with beans and chickpeas