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Ceci in zimino
Ceci in zimino: Ligurian and Tuscan chickpeas stewed with chard, tomato and garlic
In Genoa and along the Tuscan coast, ceci in zimino is the dish of Lenten Fridays and the first cold days of All Souls in November, when the household cooks a big pot of chickpeas and stews them with chard and a little tomato. The chickpeas turn creamy, the chard gives a gently bitter green sauce, and a spoon of good oil on top makes it taste of the Riviera. Serve it as a main dish with toasted wholegrain bread. Suitable as part of a balanced diet, it is high in fibre and plant protein: about 300 kcal and 32 g carbohydrate per portion. The usual mistake is adding the chard leaves too early so they turn brown; keep them for the last 10 minutes. Chef's tip: mash a ladleful of chickpeas with a fork and stir them back in to thicken the zimino naturally.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onionchopped
- 1 celery stickchopped
- 3 cloves garlicchopped
- ¼ tsp dried chilli flakes (optional)
- 1 ⅛ lb Swiss chardstalks sliced, leaves roughly chopped
- 7 oz chopped tomatoestinned or fresh
- 1 lb cooked chickpeasdrained (2 tins)
- 1 ¼ cups water or vegetable stock
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsleychopped
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Method
0/5 doneStep 1: Heat 3 tbsp extra virgin olive oil in a heavy pot over a medium heat. Cook 1 onion and 1 celery stick for 8 minutes until soft and pale gold, then add 3 cloves garlic and ¼ tsp dried chilli flakes for 1 minute.
9 minStep 2: Add the chard stalks from 1 ⅛ lb Swiss chard and cook for 4 minutes until they start to soften.
4 minStep 3: Add 7 oz chopped tomatoes and cook for 5 minutes until thickened, then add 1 lb cooked chickpeas, 1 ¼ cups water or vegetable stock, ¾ tsp salt and ½ tsp black pepper. Simmer for 10 minutes.
15 minStep 4: Add the chard leaves, cover and simmer for 8–10 minutes, until the leaves are tender and dark green and the sauce has thickened. Mash a ladleful of chickpeas with a fork and stir them back in.
9 minStep 5: Stir in 2 tbsp fresh parsley, rest for 5 minutes and serve with a drizzle of oil.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 13 g
- Carbs
- 32 g
- Fat
- 13 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ceci in zimino take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of celery stick?
- Fennel, same weight.
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