Dish

Ceci in umido

Stewed chickpeas

Ceci in umido is made by sautéing onions, garlic, and vegetables like carrots and celery in a large pot. Chickpeas, broth, and tomatoes are added to the pot, along with herbs like rosemary and thyme. The stew is then simmered until the chickpeas are tender and the sauce has thickened. The dish is typically served with crusty bread or pasta, and can be garnished with fresh herbs like parsley or basil. Ceci in umido is a satisfying and nutritious dish that is perfect for a vegetarian meal or a meatless Monday.

European cuisine› Mediterranean cuisine› Italian cuisine

Stew

Origins and history

Ceci in umido has its roots in Italian cuisine, where it is a popular dish for family dinners and special occasions. The dish is often served during the winter months, when hearty stews are a staple of Italian cooking. Today, ceci in umido is enjoyed by people all over the world, and is a favorite of Italian food lovers.

Dietary considerations

Gluten-free, dairy-free, vegan

Variations

There are many variations of ceci in umido, with some recipes calling for the addition of pancetta or sausage. Some cooks also like to add a splash of white wine to the stew for a tangy flavor. Ceci in umido can be served with crusty bread or pasta, depending on personal preference.

Presentation and garnishing

Ceci in umido is typically served in a large, shallow bowl, with the chickpeas and vegetables arranged in the center and the broth spooned over the top. The dish can be garnished with fresh herbs like parsley or basil, and is often served with crusty bread or pasta on the side.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of red pepper flakes or a splash of balsamic vinegar to the stew. This will give the dish a spicy and tangy flavor that is perfect for cold winter nights. Be sure to use a good quality broth for the stew, as this will greatly affect the final flavor of the dish.