Ceci alla Siciliana

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 6 cans (14 ounces each) chickpeas, drained and rinsed
  • 2 1/2 cups celery, including some of the chopped leaves
  • 1 cup red onion, minced
  • 6 tablespoons minced fresh Italian flat-leaf parsley
  • 1/2 teaspoon minced Calabrian chiles, or more to taste (can substitute with red chili flakes)
  • 3 cloves garlic, minced
  • 1 cup extra-virgin olive oil
  • 3 tablespoons Champagne vinegar
  • Salt and freshly ground black pepper
  • 2 loaves ciabatta or Italian bread
  • Extra virgin olive oil, for brushing
Directions

In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.

Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.

Spoon some of the chickpea mixture over the bread slices and serve immediately.


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