INSALATA TIEPIDA DI CECI E RUCOLA. Ancient Romans, rich or poor, were quite fond of chickpeas and consumed them frequently dressed in olive oil. Rucola – also called rocket or arugula – is cultivated only since a couple of decades but it has been collected in the wild as an edible herb for many centuries.
- 250 gr (approx. 1 and 1/2 cups) cooked chickpeas
- 6 cherry tomatoes, halved
- a couple of handfuls rucola leaves washed and drained
- 1 garlic clove finely chopped or minced with a garlic press
- 1/w teaspoon fennel seeds
- 2 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon aged balsamic vinegar (optional)
If using canned chickpeas, rinse and drain.
In a shallow saucepan warm olive oil and garlic until fragrant. Add chickpeas and cumin, simmer slowly until warm. Switch off heat, add tomatoes and rucola, season and transfer in a bowl to serve immediately. If the dish has to wait, cover to keep warm and add the rucola only before serving, you don’t want to cook it or it will become bitter. Drizzle with good quality balsamic vinegar if desired.
Serves 2 as an appetizer or vegetarian main.
Optional: to make the salad more substantial, cook 125 gr./one cup farro in boiling water. Drain, toss with 2 tablespoon EVO oil and add to the chick peas. Serves 4