Nonna doesn’t believe chickpeas belong on the sidelines. In her kitchen, they’re the star of the show: stirred through soups, tossed into salads, or simmered down until they are soft enough to fall apart. Not-so-humble, and endlessly useful.
Chickpeas turn up right across Italian cooking, from hearty winter soups in the north, to salads and stews further south. Here is how Nonna gets the best out of a tin.
Why Chickpeas Earn Their Place in the Cupboard
Chickpeas hold their shape well, take on flavour easily, and turn a simple dish into something substantial. A drizzle of good olive oil, a little garlic, and some rosemary is often all they need.
Nonna’s Tips for Chickpeas
Nonna’s Tip 1: Rinse Them Well
Straight out of the tin, chickpeas come sitting in liquid that is worth washing off. Nonna gives them a good rinse under cold water before adding them to a salad, like her crispy chickpea Caesar salad or her heartwarming Pesto Chicken and Chickpea Salad.
Nonna’s Tip 2: Warm Them Through Slowly
For soups and stews, Nonna adds chickpeas towards the end and lets them warm through gently rather than boiling hard. This way they soak up the flavours around them instead of turning mushy.
Nonna’s Tip 3: Crush a Few for a Thicker Stew
Nonna will often mash a spoonful of chickpeas against the side of the pan and stir them back in. It thickens a soup or stew naturally, no cream required.
Nonna’s Tip 4: Pair with Rosemary and Garlic
It’s a classic Italian combination for a reason. Warm olive oil, a bruised garlic clove, and a sprig of rosemary bring chickpeas to life with almost no effort.
Nonna’s Tip 5: Season Towards the End
Nonna tends to hold back on salt until the chickpeas have had time to cook through; season towards the end so you can taste and adjust once all the flavours have come together.
Nonna’s Tip 6: Finish with Good Olive Oil
If there’s one ingredient Nonna never skips, it’s a final drizzle of Napolina Olive Oil.
Enjoying Nonna’s Tips? Discover Nonna’s guide to pulses, or find out more about Napolina chickpeas today.
