how2heroes » Ceci Stufati (Stewed Chickpeas)

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Are you at a loss of what to do with chickpeas aside from hummus? Try this healthy, soul satisfying dish from the heart of Pisa, Italy by cookbook author Pamela Sheldon Johns. Makes a perfect side dish — or add pasta — and you have a hearty meal.

Print Recipe

Serves 4

Ingredients

1 onion, finely chopped
2 carrots, peeled & finely chopped
1 celery stalk, finely chopped
1 cup dried chickpeas, rinsed & soaked overnight
½ cup extra-virgin olive oil
3 tomatoes, peeled, seeded & chopped
3 salt-cured anchovies
2 cups chopped Tuscan kale (or other leafy greens)
sea salt
freshly-ground pepper
herbs or a smashed garlic clove for flavor (optional)

How-to

Rinse the chickpeas thoroughly, then place them in a medium saucepan and add water to cover by 2". Soak overnight
In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook for 3 to 5 minutes or until onion is golden
Add the water, tomatoes, and chickpeas with their soaking liquid. Bring to a boil then decrease the heat to simmer. Cover and cook for 1½ hours
Add the kale and cook for another 30 minutes, or until the chickpeas are tender
Season with salt and pepper to taste