Cece

Popular all around the Mediterranean, this legume or pulse has been adopted by every Italian region. For climatic reasons the chickpea, with its unmistakable round shape and cream colour, is cultivated only in the warmer south. It is probably the only legume that maintains a similar quality whether fresh or dry, which is why large quantities are sold commercially canned and bottled, ready for use. Dried chickpeas need to be soaked in water for 8 to 24 hours, depending on their age. They can then be boiled for at least 3 hours (or half that time in a pressure cooker). It is worth remembering that chickpeas double in volume and weight during cooking.