chickpeas a.k.a. ceci beans, garbanzo beans


  • 1/4 cup extra virgin olive oil

  • 1 clove garlic, finely chopped
  • 2 shoots rosemary, washed, left whole, optional
  • 1 cup tomato sauce or chicken stock, heated
  • 1/2 cup boiling water
  • 1 teaspoon saffron threads
  • 1 pound cooked garbanzo, aka, Ceci, chickpeas
  • 1 cup warm water
  • Sea salt and black pepper to taste


In a medium pot, heat the olive oil over medium heat. Add the garlic and rosemary and cook over medium heat until the garlic begins to brown. Remove rosemary shoots; add the tomato sauce, water and saffron; continue to simmer.
Meanwhile, the chickpeas into the bowl of a food processor and puree. Place the chickpeas and warm water with the tomato sauce mixture and season with salt and pepper to taste. Bring to a boil; reserve warm for service.

Chef’s Note: refer to recipe for cooking dried beans if using dried beans instead of cooked or canned.


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