"Zimino di ceci" (Chickpeas stew)

"Zimino di Ceci" is a traditional dish from the beautiful region of Liguria in Northern Italy.

This hearty, rustic recipe revolves around chickpeas ("ceci") simmered with aromatic herbs and vegetables. Its roots trace back to ancient Mediterranean peasant cooking, where humble ingredients were transformed into nourishing meals.

I used dried porcini mushrooms, but if they are hard to find, you can substitute with a cup of vegetable or chicken stock to add flavor to the stew.

SERVES 4

Ingredients

• 1 can of chickpeas, drained and rinsed

• 1 carrot

• 1 celery rib

• 1/2 onion

• 1/2 oz of dried mushrooms

• 1 rosemary sprig

• 1 bunch of Swiss chard, cleaned and finely chopped

• 1 tbsp extra virgin olive oil + more to drizzle at the end

• 1 tbsp of tomato paste

• salt and pepper to taste

• 4 slices of toasted bread

• Grated Parmigiano or Pecorino (optional)

  
  

Method

1. Place the dry mushrooms in a small bowl with warm water and let them soak for 20 minutes.

2. Meanwhile, chop the onion, carrot, and celery.

3. In a large pot, heat 1 tbsp of olive oil over medium/high heat. Once the oil is translucent, add the chopped vegetables.

4. Drain the mushrooms, squeeze out the excess water, roughly chop them, and add them to the pot.

5. Add 1 tbsp of tomato paste and 1/2 cup of water. Stir well and cook for 10 minutes.

6. Next, add the chickpeas and Swiss chard.

7. Add another cup of water, season with salt and pepper, and stir thoroughly.

8. Reduce the heat, cover with a lid, and let it simmer for 30 minutes, stirring occasionally.

9. Toast your bread slices and place one in each serving bowl.

10. Add the zimino to the bowls, drizzle with extra virgin olive oil, and sprinkle with Parmigiano or Pecorino cheese, if desired.