So Long, Soaking - Controne Chickpeas

So Long, Soaking

Arrivederci, overnight soaking. Hello, chickpeas whenever you want them. Controne Chickpeas, from the Campania region of Italy, can be cooked straight from their dried state, no soaking necessary. Also known as Ceci di Controne, these golden-hued legumes have a fragrant aroma and a rich nuttiness, and their small, uniform size results in evenly cooked beans that retain their shape and firm texture. High in protein and fiber, these full-favored chickpeas are ideal for simple side dishes, as well as hearty mains such as pasta e fagioli, vegetable curries and Moroccan tagines.

Let the chickpeas shine - Top warm beans with a liberal pour of Capezzana Extra Virgin Olive Oil and a sprinkling of Sel Gris. For an extra decadent treat, swap the salt for a drizzle of Colatura and shaved Bottarga.
Fall into Italia - As the days grow cooler, try Ceciata di Suino, a rustic dish of pork, chickpeas and chard saut�ed with garlic and chili flakes and finished with a peppery olive oil (such as Olio Verde). It may just become your go-to comfort food for Autumn.
Spice things up - These petite beans stand up well to bold-flavored dishes like Spiced Chickpeas with Yogurt and Dukkah (recipe below), chana masala and vegetable tagines.

Add Controne Chickpeas to Your Pantry

Spiced Chickpeas with Yogurt and Dukkah

This savory parfait, adapted from Marisa May, owner of New York's SD26 restaurant, is the ultimate power breakfast. This dish can also be deconstructed and served as a side to roast lamb or with pita for a light lunch. Serves 4.

Ingredients:

2 tablespoons extra virgin olive oil, such as S�ka Hills

1 medium yellow onion, finely chopped

2 garlic cloves, minced

1 � teaspoons Marash Chili

1 teaspoon ground cumin

2 cups cooked Ceci di Controne

� cup fresh tomatoes, pur�ed

⅓ cup water

� teaspoon fresh lemon zest

1 tablespoon fresh lemon juice

Salt & pepper, to taste

1 � cups Greek yogurt

1 tablespoon chopped mint

1 � tablespoons Dukkah

Directions:

In a medium skillet, heat olive oil over medium heat. Add onion and garlic and saut� until translucent, 5-7 minutes. Add Marash and cumin and saut� for 30 seconds, until fragrant.

Add cooked chickpeas, tomato pur�e and water, stirring to combine. Bring mixture to a boil, cover and reduce heat to low. Let simmer 15 minutes, then add lemon zest and lemon juice. Let simmer uncovered for another 5 minutes, until sauce thickens slightly. Season with salt and pepper.

Divide yogurt evenly into four ramekins. Spoon chickpeas over yogurt, top with chopped mint and a sprinkling of dukkah. Serve warm or at room temperature.