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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.