Zimino chickpeas: the recipe for a typically Genoese comforting dish

THE zimino chickpeas they are a typical dish of Ligurian cuisine. A bad recipe and very old that can turn into a modern comfort food, perfect for the fall and winter seasons. The term “zimino”, in Liguria, but also in Tuscany, denotes a type of cuisine that involves the use of a beetroot sauce (or field herbs, spinach …), to be completed with cereals, fish or tripe. In our version, the chickpeas, once soaked in cold water and boiled, are cooked with a base of herbs, beets and a little tomato sauce: the result is a rustic flavor soup and enveloping aromas, to be served with slices of homemade bread or crispy croutons.

According to the Genoese tradition, chickpeas in zimino are served as a lean dish for Christmas Eve, but every occasion is the right one: from Sunday lunch with family to informal dinner with friends, to take-out lunch at the office. For an authentic taste, we recommend that you start with dried chickpeas, but in case you do not have time, you can also use already cooked chickpeas, preferring those kept in glass jars; you can flavor the dish with spices they or they aromas you prefer, like rosemary, bay leaf, juniper berries, and enrich the dish with a pinch of parmesan or pecorino.

You can also add some Pasta he was born in rice, then bring everything to cooking, gradually pouring the vegetables soup hot: you will obtain a very satiating and complete dish from a nutritional point of view. Follow our step-by-step directions and, if you like soups, try this one with chickpeas and clams as well.

How to prepare zimino chickpeas

Pour the dried chickpeas into a bowl filled with cold water (1).

Let the chickpeas soak for at least 8 hours (2).

After the soaking time, drain the chickpeas and transfer them to a saucepan; cover with cold water (3) and cook for at least 2 hours.

Once cooked, drain the chickpeas using a skimmer (4) and reserve a small bowl with the cooking water.

Peel and rinse the carrot, celery and onion (5).

Chop them finely (6).

Wash the beets thoroughly and roughly chop them (7).

Pour a drizzle of oil in a saucepan (8).

Add the chopped celery, carrots and onion (9).

Brown the minced meat over low heat (10).

Pour in a ladle of mash (11) and cook for a few minutes.

Add the beets (12) and mix well.

Add the boiled chickpeas and the remaining mash (13).

Pour in the cooking water for the chickpeas (14) and mix again.

Salt (15) and continue cooking over low heat for about 25 minutes.

Ultimate with a drizzle of oil (16) and a grind of pepper.

Divide the chickpeas on individual plates and serve them piping hot (17).

storage

Zimino chickpeas can be stored in the refrigerator, in a special airtight container, for at least 1-2 days. You can also freeze them.