Ceci alla Siciliana

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 8 to 10 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. Spoon some of the chickpea mixture over the bread slices and serve immediately.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.