Ceci alla Pisana

Chickpea stew

Preparation info

  • 4-6

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

This is a hearty peasant stew that is even better cooked in advance, reheated and served in the same dish.


  • 11 oz/300 g dried chickpeas
  • 2 large ripe tomatoes, peeled & chopped


Cover the chickpeas with water and soak overnight in a warm place. Drain, cover with fresh water bring to boil and cook for 1½ hours or until tender. Drain, but keep the cooking liquid. Saute the onion, sardines and garlic in oil over medium heat in a heavy saucepan. Meanwhile briefly blanch the beet tops in some of the water used to cook the chickpeas. Remove the garlic (or not, as desired) fr