Best Insalata Di Ceci Corsican Chickpea Salad Recipes

Insalata Di Ceci - Corsican Chickpea Salad image

Provided by Um Safia

Categories Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
2 cups cooked chickpeas, drained (you can use canned)
1 tablespoon vinegar (recipe specifies white wine vinegar)
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
salt & freshly ground black pepper

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.

Zuppa Di Ceci image

Provided by leeners82

Categories Rice

Time 1h45m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 7

1 small onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, finely chopped
1 sprig fresh rosemary, finely chopped
2 (14 ounce) cans chickpeas
2 1/4 cups chicken stock
3 1/2 ounces risotto rice (or ditalini)

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

Minestra Di Ceci (Umbrian Chickpea Soup) image

Provided by Member 610488

Categories Stew

Time 6h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb dry chickpeas
1 sprig fresh rosemary
10 leaves fresh sage
1 tablespoon salt
2 large garlic cloves, minced
1 carrot, diced
1 onion, peeled and diced
1 stalk celery, diced
1 teaspoon olive oil
2 tablespoons parsley, minced (optional)
fresh ground black pepper (optional)
pecorino cheese, grated (optional)
7 tablespoons extra-virgin olive oil
3 small sprigs fresh rosemary

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