Cacciucco di Ceci

Cacciucco di Ceci is a hearty Tuscan chickpea stew, a vegetarian variant of the classic fish-based cacciucco alla livornese. Its origins lie in the cucina povera of coastal Tuscany, where dried chickpeas replaced seafood during Lent or periods of scarcity. Key ingredients include soaked chickpeas, tomato passata, garlic, fresh rosemary, sage, extra-virgin olive oil, and often a pinch of peperoncino. A great version achieves a creamy texture from slow-simmered legumes, while the broth remains light but deeply savory, with the herbs and olive oil providing aromatic complexity. The stew is typically served over slices of toasted rustic bread, drizzled with raw olive oil. Regional variations exist: some cooks add potatoes or carrots for sweetness, while others incorporate a splash of red wine or finish with a grind of black pepper. In inland Tuscany near Dicomano, Italy, the dish is featured at Agricola Pignano, a farm estate that champions local traditions. Their version, highlighted through the *Sentieri Golosi* culinary trail, exemplifies the slow-food ethos, using chickpeas grown on the property and olive oil from their groves. The chef emphasizes patience—allowing the chickpeas to absorb the tomatoes and herbs until the stew is luscious and spoonable. Unlike the more common fish cacciucco, cacciucco di ceci is entirely plant-based, yet it retains the satisfying, ribbonlike richness that defines Tuscan comfort cooking.