Insalata Di Ceci Corsican Chickpea Salad Recipes

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INSALATA DI CECI - CORSICAN CHICKPEA SALAD



Insalata Di Ceci - Corsican Chickpea Salad image

This salad is really delicious & comes from the book: Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little.....

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.

PASTA CHICKPEA SALAD



Pasta Chickpea Salad image

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Provided by Anita Hughes

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
  • In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
  • In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)



Minestra Di Ceci (Umbrian Chickpea Soup) image

Minestra di Ceci is typical of the 'cucina povera' style of cooking. This simple recipe from the restaurant Fontanella di Porta Sole in Perugia, Italy has been modified for a slow cooker. Minestra di Ceci freezes well, and actually improves in flavour over time.

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

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