Insalata Di Ceci Corsican Chickpea Salad Food
INSALATA DI CECI - CORSICAN CHICKPEA SALAD
This salad is really delicious & comes from the book: Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little.....
Provided by Um Safia
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl, stir together the olive oil, vinegar, mustard and parsley.
- Add the remaining ingredients, toss well & serve at room temperature.
MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)
Minestra di Ceci is typical of the 'cucina povera' style of cooking. This simple recipe from the restaurant Fontanella di Porta Sole in Perugia, Italy has been modified for a slow cooker. Minestra di Ceci freezes well, and actually improves in flavour over time.
Provided by Member 610488
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
- Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
- Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
- Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
- Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
- Cover. Cook on high 60 minutes.
- Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.
Nutrition Facts : Calories 187.6, Fat 13.1, SaturatedFat 1.8, Sodium 1051.8, Carbohydrate 15.3, Fiber 3, Sugar 1, Protein 3.1
VEGAN CHICKPEA SALAD
Make and share this Vegan Chickpea Salad recipe from Food.com.
Provided by janagrc
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the canned chickpeas. Mix all ingredients in a large bowl. Serve Cold.
Nutrition Facts : Calories 307.3, Fat 10.9, SaturatedFat 1.5, Sodium 687.1, Carbohydrate 44.7, Fiber 10.8, Sugar 1.6, Protein 10.3
ZUPPA DI CECI
Make and share this Zuppa Di Ceci recipe from Food.com.
Provided by leeners82
Categories Rice
Time 1h45m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 7
Steps:
- Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
- Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
- Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
- Simmer until chickpeas are soft and riso is cooked.
- Note: If too think for liking, add water. Serve with olive oil and grated cheese.
Nutrition Facts : Calories 261.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 636.1, Carbohydrate 47.3, Fiber 7.3, Sugar 2.5, Protein 11.3
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