Chickpeas with Sultanas and Nuts / Ceci alla Siciliana

Chickpeas are integral to a lot of traditional Italian dishes and are grown across the country. They were an important part of the cucina povera school of cooking, thanks to their high nutritional value and low cost.

• They help with digestion.
• Chickpeas are high in dietary fibre.
• They can help lower cholesterol. 

Chickpeas with Sultanas and Nuts

Ceci alla Siciliana

A typical recipe from the island of Sicily.

Adapted from a recipe by Jack Santa Maria in his book “Italian Vegetarian Cookery”.

I’ve tried this salad and it is now one of my favourites. The chickpeas give bite and texture. The sultanas are sweet and savoury at the same time having taken on the seasoned dressing. Perfect Summer eating!

Jack’s Mum said:

Ingredients: Serves 6

3 tablespoons olive oil          

2-4 cloves garlic, chopped     

2 cans of chickpeas, (480g drained weight)   drained, rinsed and drained again

I tablespoon chopped flat leaf parsley          

90g sultanas

60g pine nuts or chopped walnuts

sea salt

freshly ground black pepper

2 tablespoons wine vinegar

100g pitted olives

1 orange, cut into wedges

Method:

1. Heat the olive oil in a heavy saucepan and gently fry the garlic for 2 minutes. Stir frequently.
2. Add the chickpeas, parsley, sultanas, olives, nuts and salt and pepper to taste. Stir together for 5 minutes.
3. Add the vinegar, stir, and cook until half of the liquid has evaporated.
4. Serve warm or at room temperature with orange wedges.