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  • Isabella Akshay

Ceci Verdi (Fresh Green Chickpeas)

We have farmers’ markets every day of the week in my hometown and the experience of going there can be a bit…intense! Very loud, hot, the smell coming from the different stalls is a true sensory experience.


I went to the Saturday market yesterday and saw an old lady walking away from my favourite stall with a huge bag of green chickpeas.


I had to stop her to ask how she was going to prepare them. She kindly said the following:

  • Heat plenty olive oil, sauté a large red onion, sliced very thinly, season with salt, pepper and rosemary.

  • Add the shelled green chickpeas and a little water. Cook, covered for 20 minutes or until they are tender.

  • Lastly, add freshly chopped tomatoes, another drizzle of olive oil and serve.


And so I did.

I was mind-blown by the simplicity and freshness.


Chickpeas grow each in their cute little pod so shelling them can take some time, but it's such a relaxing process.


So far I had only tasted green chickpeas raw, and not here but in India during a road trip to Goa a few years ago!


Give this simple dish a try and let me know your thoughts.


Word of the Day


Cipolla

(Onion, pronounced chee·pól·la)


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