Welcome to my world - a blend of passion, taste, and old-world traditions.

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Monday, October 18, 2010

CECI a la Pignata - Chickpeas and Nostalgia


As a child, I remember keeping company with my grandmother who had a fireplace. The fire was always on for the winter and with coals and ashes she cooked potatoes, chestnuts and onions. She also had a pignata (terracotta pot) where she cooked the legumes (ceci, fagioli, etc.).


Sitting on a small chair, I used to watch the crackling of the fire. She would give me a dish of ceci and then she would sit and as we ate she would tell me about her youth.
What flavor and today, what nostalgia.

All photos - Copyright - ©2010 - La Casa e Il Giardino – picasaweb

Dry chickpeas or ceci
A cup of cooked chickpeas has 18 grams of protein, but under 1 gram of fat!
A great substitute for meat.

Chickpeas with Red Onion and Olive Oil

Chickpeas (ceci) simmering
1 lb. bag of dry chickpeas



In a large pot place the washed chickpeas, add water (3 times the amount of the chick peas), add the baking soda, bring to a boil and then cover and simmer gently.  About 1 1/2 to 2 hours.

Chickpeas with tomatoes

Chickpeas and Red Onion

Once the chickpeas are tender, add a chopped red onion, 1/2 cup of extra-virgin olive oil, salt, pepper and red pepper flakes.

This dish warms my heart and will surely warm yours.