Ceci in Zimino con Piselli

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Ceci in Zimino con Piselli (Chickpeas with Spinach & Green Peas)

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 for sipping, like the one from Vale Creek near Bathurst in NSW.

Serves 2

Ingredients
  • ¼ cup extra virgin olive oil
  • ½ brown onion, finely diced
  • Salt flakes, to taste
  • 2 cloves garlic, crushed
  • 1 sprig rosemary, leaves finely chopped (about 1 teaspoon)
  • ¼ cup dry white wine
  • 1 x 400g can chickpeas, drained and rinsed
  • 100g baby spinach, washed and dried
  • 250g green peas, shelled
  • Focaccia, for serving
Method
  1. Heat oil in a high-sided frying pan or cast-iron dish over low heat.
  2. Add onion and a good pinch of salt, cover and cook for about 10 minutes, stirring occasionally, until tender but not coloured.
  3. Add garlic and rosemary and stir for 30 seconds or so, until aromatic.
  4. Add wine, increase heat to high and boil for a minute or so, stirring well.
  5. Add chickpeas and spinach, reduce heat to low, cover and cook for 5 minutes, stirring occasionally.
  6. Stir in peas, cover and continue cooking for a further 10 minutes or so until they are just cooked to your liking.
  7. Serve with plenty of focaccia to dunk into the sauce.
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How To Make Focaccia

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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Beverly (Woden, ACT, Aus)
Beverly (Woden, ACT, Aus)
Had a fabulous time on Roberta’s back to back tours of Southern Italy and Veneto – good to revisit some places I knew well, like Rome and Venice, and discover new ones, like Matera and Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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