Skip to Content
Features

Chickpeas Should Be Your Secret Weapon In The Kitchen

12:02 PM EDT on April 27, 2023

These protein-packed legumes are a great addition to many dishes, or even playing a starring role, as in the Roasted Chickpeas recipe included below

Chickpeas deserve more love in Italian kitchens. Sure, they get lots of attention from our Mediterranean diet brethren, most notably in hummus, but there’s just not a lot of recognition given to the “ceci” on Italian menus and tables. We at Appetito hope to change that by championing the ceci on a regular basis. No, we are not part of some Chickpea Industrial Complex (though that would be cool); we heart ceci because they are full of nutrients, including high doses of zinc, which boosts immunity and fights inflammation. They are also super low-calorie, packed with protein (11 grams in one cup), damn filling and full of fiber (35 grams in a cup). Oh, and they are delicious and economical as well.

When I lived in the hills south of Florence, the local bakery roasted ceci every Friday night. I adapted this custom to a scene in my novel Cucina Tipica: An Italian Adventure, to which Chef Cara DiFalco dedicated an episode of her Emmy-nominated show, Cara's Cucina. Her recipe and episode can be found here.

Here’s how I get my ceci on:

Roasted Chickpeas (Ceci al Forno)

Roasted Chickpeas (Ceci al Forno)

0 from 0 votes
Recipe by Andrew Cotto Course: Features
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 2 cans 2 ceci beans, drained and rinsed thoroughly

  • 3 cloves 3 garlic, minced

  • 1/2 1/2 yellow onion, chopped

  • zest of one lemon

  • 3 sprigs 3 fresh rosemary, chopped

  • salt to taste

  • red pepper flakes to taste

  • juice from the zested lemon

  • 3/4 cup 3/4 extra virgin olive oil

Directions

  • Preheat the oven to 375°.
  • In a baking dish or tray, combine beans, onion, garlic, salt, red pepper flakes and rosemary. Mix well.
  • Pour olive oil over the beans.
  • Cover the dish tightly with foil.
  • Bake for 45 minutes.
  • Remove foil and squeeze lemon over top before serving.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Get to Know the Select Spritz

The Select Spritz, also known as the Venetian Spritz, is a great year-round aperitivo. Here's how to make it.

December 7, 2023

A Revival of Asti Spumanti and Panettone

A revelatory evening hips our editor-in-chief to the contemporary delights of two well-known Italian products, Asti Spumante and Panettone.

December 7, 2023
See all posts