Chick Peas with Zucchini and Tomato

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Marie grew up eating a vegetable side dish of zucchini, onion, celery, and tomato cooked to an almost stewlike consistency that her mother and grandmother called ciambotta, although, evidently, there are many dialect names and spellings for this dish throughout southern Italy. Marie re-created the dish from memory, adding chick peas and chopped green olives. It’s almost hearty enough to be a meal. Serve it with white rice or orzo, the rice-shaped pasta.