Ceci Beans Traditional Recipe: Italian Rosemary Stew

This traditional Italian-style ceci bean stew turns dried chickpeas into a tender, savory dish with olive oil, garlic, rosemary, and tomato. Recipes vary by region and household, but this version is a straightforward stovetop preparation served as a soup-like main course, a side, or a topping for toasted bread.

Ingredients

1 lb (450 g) dried ceci beans (chickpeas)
8 cups (1.9 L) cool water for soaking, plus 8 cups (1.9 L) fresh water for simmering
3 tablespoons (45 ml) extra-virgin olive oil, plus more to finish
1 medium yellow onion, finely chopped (about 1 cup or 150 g)
4 garlic cloves, finely chopped (about 12 g)
1 fresh rosemary sprig (about 2 g), or 1 teaspoon (1 g) dried rosemary
1 bay leaf (optional)
1 cup (240 ml) passata or plain tomato purée
2 cups (475 ml) reserved chickpea cooking liquid, plus more as needed
1½ teaspoons (9 g) fine salt, divided, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)
1 tablespoon (15 ml) lemon juice, optional, for finishing
2 tablespoons (8 g) chopped flat-leaf parsley, optional, for serving

Instructions

Sort and soak the chickpeas. Spread the dried ceci beans on a tray and pick out any stones or shriveled beans. Rinse them under cool water, transfer to a large bowl, and cover with 8 cups (1.9 L) cool water. Leave to soak for 8 hours at room temperature, or overnight. Use a bowl with plenty of room: the beans will swell as they absorb water. Drain and rinse them before cooking; discard the soaking water.
Simmer until tender. Put the soaked chickpeas in a large heavy pot and add 8 cups (1.9 L) fresh water and the bay leaf, if using. Bring to a boil over medium-high heat, skimming off any foam, then lower the heat to maintain a gentle simmer. Partially cover and cook for 80 minutes, stirring once or twice. The beans are ready when one can be easily crushed between your fingers or against the side of the pot, with no firm, chalky center. If they are still firm, continue simmering in 10-minute increments and add hot water if needed to keep them covered. Older dried beans can take longer.
Reserve the cooking liquid. Remove the bay leaf. Set a heatproof measuring cup over a bowl and drain the chickpeas, saving their liquid. Measure 2 cups (475 ml) for the stew and keep a little extra nearby. The cooking liquid gives the finished dish a silky, bean-rich broth; do not rinse the cooked chickpeas.
Soften the aromatics. Return the empty pot to medium-low heat and add 3 tablespoons (45 ml) olive oil. Add the chopped onion and cook for 7 to 8 minutes, stirring regularly, until soft and translucent but not browned. Stir in the garlic, rosemary, black pepper, and red pepper flakes, if using. Cook for about 30 seconds, just until fragrant. Keep the heat moderate so the garlic does not scorch.
Build the tomato base. Pour in the passata and stir, scraping up any onion or garlic from the bottom of the pot. Let it bubble gently for 3 minutes. Add the cooked chickpeas, 2 cups (475 ml) reserved cooking liquid, and 1 teaspoon (6 g) of the salt. Stir gently so the beans stay mostly whole. If the liquid does not come at least partway up the chickpeas, add a splash more reserved liquid or hot water.
Finish the stew. Partially cover and simmer gently for 25 minutes, stirring occasionally. The tomato should mellow into the broth and the chickpeas should take on the rosemary and garlic flavors. If the pot looks dry, add more cooking liquid a little at a time. For a thicker, creamier texture, mash about ½ cup (85 g) of chickpeas against the side of the pot and stir them back in. Remove the rosemary stem, taste, and add the remaining ½ teaspoon (3 g) salt or more as needed. Finish with lemon juice, parsley, and a drizzle of olive oil if you like.

Tips

Check the beans before building the stew. Chickpeas that are still firm will not become tender just because they simmer in tomato. Make sure they are fully soft after their first cooking; if they need extra time, cook them in their plain liquid before adding the passata.
Use a gentle simmer, not a hard boil. Vigorous boiling can split the skins and make the pot cloudy. A few lazy bubbles are enough. Stir gently, especially after the chickpeas go into the tomato base.
Adjust the broth to the way you plan to serve it. Keep the full 2 cups of cooking liquid for a spoonable stew. For a thicker topping for toast, start with 1½ cups (355 ml) and add more only if needed. The beans will continue to absorb liquid as they stand.
No time for dried beans? Substitute three 15-ounce (425 g) cans of chickpeas, drained and rinsed. Skip the soaking and first simmer, and use 1½ cups (355 ml) vegetable broth or water in place of reserved bean liquid. The stew will take less time and have a less starchy, less deeply bean-flavored broth; begin the tomato simmer with the chickpeas already in the pot.

Serving Suggestions

Serve the ceci beans hot in shallow bowls, with crusty country bread for dipping and a little extra-virgin olive oil over each portion. Toasted or grilled bread is particularly useful for soaking up the tomato and chickpea broth. A simple green salad dressed with olive oil and vinegar makes a fresh contrast, while sautéed greens such as spinach, chard, or escarole can be served alongside or stirred into the pot near the end.

For a more substantial meal, spoon the stew over polenta or serve it with a small portion of pasta. If you add pasta directly to the pot, cook it separately and combine it with the beans just before serving; pasta cooked in the stew can soak up too much broth, especially if there are leftovers. A little grated hard cheese is a possible table garnish, though the dish is also satisfying without it. Taste before adding extra salt, since the broth and any cheese can change the seasoning.

Variations

Rosemary is a classic partner for ceci, but sage is another fitting herb. Use 3 or 4 fresh sage leaves in place of the rosemary and remove them before serving. If fresh rosemary is difficult to find, dried rosemary works in the listed amount; crush it lightly between your fingers before adding it so its flavor disperses through the oil. Dried herbs can taste more concentrated and less fresh, so avoid adding a large extra handful.

For a less tomato-forward pot, reduce the passata to ½ cup (120 ml) and add another ½ cup (120 ml) chickpea liquid. This produces a paler, more brothy stew. You can also add 1 chopped carrot (about 75 g) with the onion for gentle sweetness, or fold in 2 cups (60 g) baby spinach during the final 2 minutes. Neither is essential to the basic preparation. For a brighter finish, use lemon juice; for a richer one, add a spoonful of olive oil at the table. Adjust chili flakes to suit your preference, or leave them out entirely.

Storage and Reheating

Cool the stew promptly and refrigerate it within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. The beans absorb broth as they sit, so store a little reserved cooking liquid separately if you have it, or plan to loosen the stew with water or broth when reheating.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding liquid until it reaches the consistency you want. Bring it to a steady simmer and heat leftovers to 165°F (74°C), checking with a food thermometer. In a microwave, cover the dish loosely, stir partway through, and heat until steaming throughout and 165°F (74°C). The stew can be frozen for up to 3 months in freezer-safe containers; leave space for expansion and thaw overnight in the refrigerator before reheating. Its texture may be slightly softer after freezing, but it remains suitable for serving over toast or grains.

Frequently Asked Questions

Are ceci beans the same as chickpeas?
Yes. Ceci is the Italian name for chickpeas, also called garbanzo beans in some English-speaking countries. For this recipe, buy dried chickpeas from a store with good turnover so they are more likely to cook evenly. The small differences in size between varieties are fine; the tenderness test matters more than the exact appearance.

Can I cook the chickpeas without soaking them?
Yes, but they will take longer and may cook less evenly. Unsoaked chickpeas can need several hours of gentle simmering, with extra water added as it evaporates. Soaking for 8 hours makes the cooking time more predictable and is the approach used for the timing in this recipe. If you do cook them unsoaked, wait until they are completely tender before proceeding with the tomato base.

Why are my chickpeas still hard after simmering?
Dried beans can remain firm when they are old, have been stored for a long time, or have not had enough cooking time. Keep simmering them in plain water and check every 10 minutes. Do not add the tomato until they soften, because acidic ingredients can slow softening. If the pot runs low, add hot water rather than letting the beans become exposed.

Can I use canned chickpeas instead of dried?
Yes. Use three 15-ounce (425 g) cans, drained and rinsed, and follow the canned-bean substitution in the Tips section. Since canned beans are already cooked, skip the soaking and 80-minute simmer. Add them directly to the tomato base with broth or water and simmer for about 20 to 25 minutes so the flavors come together. Check the salt before seasoning because canned beans may already contain salt.

What can I use instead of rosemary?
Fresh sage is a good Italian-style alternative; use 3 or 4 leaves and remove them before serving. Thyme also works, though it gives the stew a different, more earthy aroma. If you have neither, omit the herb rather than replacing it with a large quantity of an unrelated seasoning. Garlic, olive oil, and chickpeas still make a flavorful base.

How do I keep the stew from getting too thick?
Keep some chickpea cooking liquid aside and add it by the tablespoon or small splash while reheating. The beans naturally thicken the broth as they rest, and mashing chickpeas thickens it further. If the stew is already on the table, a little hot water or unsalted broth will loosen it without requiring another long simmer.

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