Name: Spare Ribs with Chickpeas (Costine di Maiale con Ceci)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 celery stalks, chopped; 5 garlic cloves, chopped; 3 tbsp olive oil; salt and pepper to taste; 250 g (9 oz) dried chickpeas, or 2 × 425 g (15 oz) cans chickpeas; 2 carrots, chopped; 1 kg (2¼ lb) pork spare-rib chops with plenty of meat on them; 1 × 800 g (1¾ lb) can peeled plum tomatoes, chopped in the can, or polpa di pomodoro; 5-6 fresh basil leaves, torn; a little stock, optional

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This dish is typical of Puglia where pulses are very much part of the local cuisine. Many traditional peasant dishes such as this, using pulses like dried beans, broad beans or chickpeas, are now common on the menus of restaurants in the north, where they are attempting to reintroduce such simple and satisfying tastes to their customers.’