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Italian Chickpeas
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Chickpeas may not be as protein-rich as some other legumes, but were still an important source of protein for those who couldn't afford to buy meat often (much of the Italian population until the 1950s). All the more important because they're also an excellent source of calories. This recipe, drawn from Alessandro Molina Pradelli's La Cucina Sarda, could have served as an accompaniment to a roast in a wealthier household, or as a main course where people were not as well off. In a modern context, these stewed chickpeas could work well as a side dish with a roast or stew, and could also be nice in a barbecue -- much like beans.
Ingredients for 6 people
1 1/3 pounds (600 g) chickpeas
1/3 cup olive oil
5 ounces (120 g) pancetta or cured lard, minced
An onion, minced
A carrot, minced
Half a celery rib, minced
A bay leaf
1 pound blanched, peeled, seeded drained and chopped tomatoes
1 tablespoon minced parsley
Salt and pepper to taste
Preparation
Soak the chickpeas for 24 hours, or longer if you can, drain them, and pick through them to remove stray stones or seed skins. Cook them in abundant lightly salted water (this will take at two hours or more), until they are al dente, then drain them. While they’re cooking heat the oil in a second pot and saut? the herbs and the bay leaf until the herbs are lightly browned (don't let them burn). Add the tomatoes and continue cooking the mixture until it is almost dry. Add the chickpeas, check seasoning, mix, cover, and simmer for 20 minutes. Serve hot.