TABELIA

AUTHENTIC RECIPE

Ceci in UmidoTuscan Braised Chickpeas

Tuscan Braised Chickpeas
Difficulty★☆☆☆☆ Prep10 min Cook30 min servings4

A rustic Tuscan side dish of chickpeas slowly simmered with rosemary and tomatoes. A nourishing dish affectionately known to bean-loving Italians as il fagiolo del povero, the poor person’s bean.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated
100/ 100

AUTHENTICITY SCORE

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Ingredients (4 servings)

  • Canned chickpeas400 g
  • Canned whole tomatoes200 g
  • Rosemary2 sprigs
  • Garlic2 cloves
  • Extra virgin olive oil4 tbsp
  • Salt1 pinch

Method

Preparation

1

Prepare the chickpeas and tomatoes

  • 1 Drain the chickpeas in a colander, rinse well with water and drain again.
  • 2 Roughly crush the whole tomatoes by hand in the can.

Base

2

Infuse the oil with garlic and rosemary

  • 1 Heat the extra virgin olive oil in a pot over low heat, add crushed garlic and rosemary, and sauté for 2 minutes to flavor the oil.

Simmering

3

Simmer the tomatoes and chickpeas

  • 1 Add the tomatoes and simmer over medium heat for 5 minutes.
  • 2 Add the chickpeas, cover and simmer over low heat for 20 minutes.

Ready when

The chickpeas should thoroughly absorb the tomato flavor.

Finishing

4

Season and finish

  • 1 Remove the rosemary stems and season with salt.
  • 2 Finish with a drizzle of extra virgin olive oil and serve.
A view of Val d'Orcia, Toscana
Val d'Orcia, ToscanaA view of Italy Photo: JP Vets · CC BY-SA 4.0 (resized; display cropped)

About this dish

In Tuscany, chickpeas have supported the table alongside white beans since ancient times. Ceci in umido is a homely stew pairing chickpeas with tomatoes and herbs, long appreciated for bringing satisfaction without meat.

Bean dishes were an important protein source on rural tables and a preserved food available regardless of season. Rosemary and olive oil give this side dish a distinctly Tuscan aroma.

Even today it moves easily between appetizer, contorno and light main course. Simple though it is, this chickpea stew expresses the practical substance of Tuscan home cooking.

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