Yunnan-style Chickpea Zimino

Ingredients

In this Yunnan adaptation of Zimino di ceci, we incorporate the unique flavors and ingredients of Yunnan cuisine. The original Italian dish is traditionally made with Mediterranean herbs and spices, while our Yunnan-style version incorporates Yunnan spices like star anise and dried chili peppers. Additionally, we use Yunnan herbs and vegetables to enhance the flavors and add a fresh and earthy dimension to the stew. We alse have the original recipe for Zimino di ceci, so you can check it out.

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 dried chili peppers, chopped 2 dried chili peppers, chopped
• 1 star anise 1 star anise
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, diced 2 carrots, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and golden.
4. 4.
   Add the chopped dried chili peppers, star anise, Sichuan peppercorns, ground cumin, ground coriander, and turmeric powder. Stir well to combine and toast the spices for a minute.
5. 5.
   Add the diced tomatoes, carrots, and bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
6. 6.
   Add the soaked chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the chickpeas are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Yunnan-style Chickpea Zimino hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce the cooking time and ensures they become tender. Alternatively, you can use canned chickpeas and skip the soaking step.

Tips & Tricks

• For an extra kick of heat, add more dried chili peppers or a pinch of Yunnan chili powder.
• If you prefer a thicker stew, mash some of the cooked chickpeas with a fork before serving.
• Experiment with different Yunnan herbs and vegetables, such as Yunnan mushrooms or snow peas, to add variety to the dish.
• Serve the Yunnan-style Chickpea Zimino with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Yunnan-style Chickpea Zimino hot, accompanied by steamed rice or crusty bread. The stew can be enjoyed as a standalone meal or as part of a larger Yunnan-inspired feast.

Presentation advice

Garnish the Yunnan-style Chickpea Zimino with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or a large serving dish, allowing the vibrant colors of the vegetables to shine through.