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
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.
You are the test kitchen
Cook, taste and record what happened. These private notes stay in this browser; Gastromica does not receive or publish them.
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.
