FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

STEWED CHICKPEAS

Cucina Povera:
Tuscan Peasant Cooking
by Pamela Sheldon Johns

Ceci Stufati
In the area around Pisa, chickpeas are stewed with greens and anchovies, a delightful combination. Pasta can also be added for a complete one-dish meal.
Serves 4
 


INGREDIENTS

    • 1 cup dried chickpeas, rinsed and picked over
    • 1/2 cup extra-virgin olive oil
    • 1 onion, finely chopped
    • 2 carrots, peeled and finely chopped
    • 1 stalk celery, finely chopped
    • 6 cups water, heated
    • 3 ripe tomatoes, peeled, seeded, and coarsely chopped
    • 3 salt-cured anchovies, rinsed and mashed
    • 8 ounces Swiss chard, shredded
    • Sea salt and freshly ground black pepper
     

DIRECTIONS

Place the chickpeas in a medium saucepan, and add water to cover by 2 inches. Soak overnight.

Drain the chickpeas. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, and cook for 4 to 5 minutes, or until the onion is golden. Add the water, tomatoes, anchovies, and drained chickpeas. Bring to a boil, then decrease the heat to a simmer, cover, and cook for 1½ hours. Add the chard and cook for another 30 minutes, or until the chickpeas are tender. Season to taste with salt and pepper.
 

RELATED RECIPES

 • Chickpeas to Lentils •  |  Chickpeas & Vegetables Stir Fry  |  Chickpeas, Stewed  |  Chickpeas: Parsley & Lemon Chickpeas  |  Chickpeas and Peppers  |  Chick Peas with Sun Dried Tomatoes  |  Collards: Pineapple Collards  |  Collard Greens, Maple Sweetened  |  Collards, Kod's Quickie Collards  |  Collard Greens, Roasted Garlic  |  Collard Greens, Louisiana  |  Collard Greens, Sauteed  |  CORN RECIPES >>>  |  Cranberry Relish, Fresh  |  Cucumbers with Cream (1893)  |  Cucumbers, Stewed Cucumbers  |  Cucumbers, Stuffed Cucumbers  |  Dandelions, Curried Dandelions  |  Dandelions with Gravy  |  Dandelion with Garlic & Olive Oil  |  Dandelion Greens (Wild) w/Chestnuts  |  EGGPLANT RECIPES >>>  |  Fennel Baked w/Olives & Tomatoes  |  Endive, Braised Endives  |  Fennel, Braised Fennel with Shallots  |  Fennel Gratin  |  Fennel, Greek Fennel Skillet  |  Fennel with Mozzarella  |  Fennel, Roast Fennel with Orange  |  Indonesian Tamarind Vegetables  |  Kale or Chard Pie  |  Kale, Steamed with Sesame Oil  |  Kale with Garlic & Bacon  |  Kale, Sesame Kale  |  Kale: Smoky Kale and Olives  |  Kohlrabi Sauteed with Butter & Dill  |  Kohlrabi with Peas and Potato  |  Leeks Mimosa with Hazelnuts  |  Leeks, Sweet and Sour  |  Leeks, Grilled with Romesco  |  Lentils with Cream and Butter  |  Lentils, Simmered Lentils  |  Lentils, Spicy Red Lentils 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages