Cicer arietinum
Botanical and archeological evidence show that chickpeas were first domesticated in the Middle East and were widely cultivated in India, the Mediterranean area, the Middle East, and Ethiopia. Regardless of its origins, the chickpea has been a staple in the Mediterranean Basin for hundreds of years. The chickpea supposedly got its name from the latin word Cicer - short for the famous Roman orator Cicero, who had an ancestor who had a wart on his face shaped like chickpea.
Though common throughout all of Italy, they're primarily grown in southern regions, as they thrive in high temperatures during the summer months. In the carefully irrigated plains of Puglia, chickpeas and other legumes like lentil and beans are abundant. Once harvested, they're hung up to dry, and the seeds are then gathered and set aside.
Ceci are as versatile as they are delicious. Chickpea seeds are eaten fresh as green vegetables, fried, roasted, and boiled; as snack foods, and condiments.
Eaten on its own, the floury texture and nutty, slightly musty taste is quite agreeable, but when cooked or finished with a dish, the legume can stand out and hold its own.
In Italy, ceci can be used in hearty stews and soups, dried or roasted ceci can be made into flour, which can be used to make pasta. It’s also often made into panissa - a polenta-like mixture of ceci that is then fried and eaten like bread (a popular Liguarian street food). There’s also panelle- or chickpea fritters, which is a Sicilian favorite. In other parts of Sicily, they enjoy semenza e calia, which are roasted ceci and pumpkin seeds, sold similar to the popular nuts and seeds one would see a street vendor make in New York City.
Ceci offer a wide variety of nutritional benefits too. An excellent source of protein and calcium, they are excellent agents for combating osteoporosis. They’re also rich in iron and fiber and recent tests have even shown that a diet containing chickpeas can actually help lower cholesterol.
In this month’s regional dish - Pasta e Ceci, the chickpeas are both whole and mashed. The tender chickpea absorbs the great flavor of the sauce and the rosemary, adding a delightful texture and an even fuller, rounder flavor.
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