Ligurian · Main
Chickpeas and Swiss chard in a porcini-scented tomato broth.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Ceci in zimino is a Ligurian chickpea stew with dark greens, tomato and dried mushrooms. The porcini is subtle but gives the meatless broth remarkable depth.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Chickpeas and chard/bietole in a tomato-soffritto broth; Dried mushrooms occur in multiple modern Ligurian versions
Declared allergens: None identified in the base ingredient list; labels and cross-contact still require review.
Refrigerate for up to 4 days or freeze for 2 months. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Use only commercially sold culinary mushrooms and strain soaking liquid carefully for grit. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Eva Santaguida and Harper Alexander is credited with preparing and publishing an independent version of this dish in Ceci in Zimino Recipe | Traditional Ligurian Chickpea Soup Recipe for Pasta Grammar.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Pasta Grammar's Ligurian version includes porcini, rosemary, and its own broth and tomato proportions.
Ligurian kitchen
Ligurian ceci in zimino is a rustic chickpea and Swiss-chard stew flavored with tomato, dried porcini and olive oil.
Cover porcini with boiling water 15 minutes. Strain liquid and chop mushrooms.
Heat oil; cook onion, carrot, celery and chard stems 10 minutes. Add garlic and tomato paste.
Add porcini, soaking liquid, chickpeas, stock, salt and pepper. Simmer 20 minutes, mashing one cup.
Stir in sliced chard leaves and simmer 8 minutes until tender. Finish with olive oil.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Ceci in zimino is a Ligurian chickpea stew with dark greens, tomato and dried mushrooms. The porcini is subtle but gives the meatless broth remarkable depth.
Refrigerate for up to 4 days or freeze for 2 months.
Serve with toasted bread, lemon and extra-virgin olive oil.
