Ceci in zimino is a classic Italian dish. In Liguria, chickpeas, cuttlefish, and salt cod are all often cooked ‘in zimino’, meaning braised with spinach or silver beet and sometimes tomato. Zimino comes from the Arabic word ‘semin’, meaning ‘rich sauce’, and the spinach in this dish is meant to be cooked until it breaks down to form part of the rich braising liquid. The green peas are my addition inspired by another traditional Ligurian braise, seppie e piselli (cuttlefish and peas), so leave them out if you prefer. While ceci in zimino is traditional, you could use any canned legumes, such as cannellini or borlotti beans or a mixture, or use chicken instead for a heartier dish. Focaccia is an excellent accompaniment for dunking into the rich sauce (see video below) as is a glass of crisp pinot grigio, like the one from Vale Creek, for sipping.
Serves 2
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