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.).
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| Pignata |
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.
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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.
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
Ingredients
1 lb. bag of dry chickpeas
Water
DON'T ADD SALT TO THE WATER
Procedure
In a large pot place the washed chickpeas, add water (3 times the amount of the chickpeas), bring to a boil and then cover and simmer gently. About 1 1/2 to 2 hours.
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| Chickpeas with tomatoes |
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| 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.
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whats the purpose of the baking soda?
ReplyDeletea small pinch of baking soda makes the chickpeas cook faster. In all honesty, I do not like it as it tends to remove some of the chickpea skin and somehow alters the taste.
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