Cece Nero - Black Chick Peas

I bought black chick peas, a 'heritage' variety of chick peas, grown near Altamura, in Puglia. I
googled recipes and it looks like they are made in the same manner as regular chick peas, except they need to soak longer. Before I plunge in, anyone have any recipe suggestions? I am looking for southern Italian recipes, not Indian. Thanks and happy Thanksgiving!

  • Posted by: Maedl
  • November 22, 2012
  • 5571 views
  • 2 Comments

2 Comments

Pamela S. December 4, 2012
Hello Maedl, Though ceci are found all over Italy, you're right that the ceci neri come from the south. I have had them with pasta, stewed, and mixed with other legumes such as lentils, but I also love them puréed in a velvety soup. In the summer they make a delicious salad especially colored up with bits of red and yellow pepper. In this holiday season, I think they would be stunning served in a piece of roasted pumpkin! Here is a little video of my recipe for simple stewed (not black, but will work with black) ceci. This is from my recent book Cucina Povera, Tuscan Peasant Cooking.
 
Monita November 22, 2012
Here's a recipe from the New York Times for an Umbrian chickpea soup. I've never made it but it looks quite good
http://www.nytimes.com/2012/05/16/dining/an-umbrian-chickpea-soup-primitive-to-the-bones.html
 
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