Ceci - chickpeas
Toasted chickpeas, ceci abbrustoliti, are a popular snack in Southern Italy. In Sicily this is known as ‘calia’. No procession, no festivity can go without. The basic recipe requires no more than chickpeas and salt. But a base can be built upon.
- Prep Time 5 Minutes
- Cook Time 25 Minutes
- Total Time 30 Minutes
- Serves 4 People
- Calories 200 kcal
Ingredients
- 400 grams of chickpeas, ceci
- 3 spoons of olive oil
- 2 spoons of minced rosemary
- 1 spoon of baking soda
- salt
Instructions
- Let your ceci - chickpeas- soak overnight in plenty water and baking sode
- Rinse the chickpeas and let them drain
- Transfer the chickpeas in a bown
- Add the olive oil, salt and rosemary
- Mix thoroughly and transfer the ceci to an oven tray
- Preheat the oven to 220 degrees
- Bake the chickpeas for about 25 minutes, till they are crunchy
- Regularly stir in order they toast equally
- Serve them hot
Notes
Ceci abbrustoliti are classic snack. The rudimentary recipe calls for nothing but oil and salt. Nothing wrong with that. But adding herbs or aromas may improve the outcome. Whether this is breaking with tradition is a trifle overstated. The results are spectacular and hence legitimated.As stated above, rosemary is a winner. But so is finely chopped lemon zest. Very interesting is the adding of paprika powder. And cayenne pepper. May we suggest black pepper and lemon. Highly addictive indeed.The recipe calls for dried chickpeas. Can you use a can? Sure. Make sure to rinse the ceci and double the amount. Canned chickpeas are usually heavily salted. So do not add any while toasting.Ceci abbrustoliti are perfect to go along an aperitif.
