Ceci Stufati (Stewed Chickpeas)

Serves 4


  • 1 onion, finely chopped
  • 2 carrots, peeled & finely chopped
  • 1 celery stalk, finely chopped
  • 1 cup dried chickpeas, rinsed & soaked overnight
  • ½ cup extra-virgin olive oil
  • 3 tomatoes, peeled, seeded & chopped
  • 3 salt-cured anchovies
  • 2 cups chopped Tuscan kale (or other leafy greens)
  • sea salt
  • freshly-ground pepper
  • herbs or a smashed garlic clove for flavor (optional)


  1. Rinse the chickpeas thoroughly, then place them in a medium saucepan and add water to cover by 2". Soak overnight
  2. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook for 3 to 5 minutes or until onion is golden
  3. Add the water, tomatoes, and chickpeas with their soaking liquid. Bring to a boil then decrease the heat to simmer. Cover and cook for 1½ hours
  4. Add the kale and cook for another 30 minutes, or until the chickpeas are tender
  5. Season with salt and pepper to taste