These delicious tuscan chickpeas, called “cacciucco di ceci” are a cucina povera version of a seafood dish popular in Tuscany. It’s made with chickpeas, tomatoes, onions, garlic, chard and lots of good quality extra virgin olive oil!
In Tuscany, some of the best dishes don’t come from elaborate techniques or rare ingredients—they come from cucina povera, the “poor kitchen.” This isn’t just a style of cooking; it’s a way of life. It’s about using what’s on hand, stretching simple ingredients, and creating nourishment from the most humble pantry staples.
Cacciucco di Ceci is a perfect example of this. A rustic chickpea stew simmered with onion, garlic, greens, and tomatoes, it’s the kind of dish that feels like a warm hug in a bowl. There’s nothing fancy about it, yet it carries deep flavor and soul—exactly what you want from a comforting home-cooked meal.
This dish was made when there wasn’t fish to make the regular caciucco, so chickpeas would be used instead.
Chickpeas are a staple in Tuscan cuisine, known for their affordability, protein, and satiating power.
Some would also add anchovies, but we’re keeping it vegan with a substitute for that salty umami addition they bring.
To enrich the dish and give it a little extra depth (without straying from its plant-based roots), this version uses a clever combination of capers, miso, and chopped seaweed.
These ingredients bring a briny, umami-rich note that echoes the savory complexity of older versions that may have used anchovies—but here, they remain completely vegan.
It’s still simple, still accessible, still true to its origins—but with that tiny twist that adds extra depth.
What You Will Need
Extra virgin olive oil – non negotiable! Brings flavour and richness
Red onion– or use white or yellow onion
Garlic – fresh is best, but garlic powder can work in a pinch
Canned cherry tomatoes – or tomato passata, or fresh ripe tomatoes in season
Fresh chard (bietole)– or substitute with spinach, kale, or any leafy green you have
Cooked chickpeas – canned or home-cooked; white beans can also work
Chili flakes
Toasted bread for serving
Chopped capers – optional, for briny flavor; you can also use chopped green olives
Miso paste – optional, for depth and umami; soy sauce is a good alternative
Chopped nori seaweed – optional, for a subtle sea-like note; can be skipped
How to Make Tuscan Chickpeas Cacciucco Di Ceci
Start with the aromatics. In a pot, warm the olive oil and add the chopped onion, smashed garlic and stir in the capers, miso, and seaweed if using. Cook soft and fragrant, about 5 minutes.
Add tomatoes. Pour in the can of cherry tomatoes, season with salt and pepper, and simmer for about 5 minutes, letting them break down slightly.
In go the greens. Add the chopped chard. Cover and let it cook for 5 minutes until wilted.
Prepare the chickpeas. In the meantime blend 1/2 can of chickpeas with some water to create a smooth sauce.
Add in the chickpeas. Add whole chickpeas, the blended ones, a splash of water to barely cover everything, cover and cook for another 10 minutes, until reduced and creamy.
Serve with bread.
Toast a few slices of bread and place them in the bottom of a bowl. Ladle the hot stew on top and drizzle with a bit of olive oil to finish.
Storage & Reheating Tips
To Store: Let the stew cool completely, then transfer to an airtight container. It keeps well in the fridge for up to 4 days.
To Reheat:
Warm on the stovetop over low heat, adding a splash of water if needed. You can also microwave it—just stir halfway through and be sure it’s heated evenly.
Why You’ll Love This Recipe
Comforting & Hearty – It’s cozy, filling, and soul-warming—perfect for when you need a nourishing bowl of goodness.
Naturally Vegan & Wholesome – Made entirely from plants, yet rich in flavor thanks to slow cooking and smart seasoning.
Budget-Friendly – Built on affordable pantry staples like chickpeas, tomatoes, and greens.
Flexible & Forgiving – Use whatever greens or beans you have on hand—this dish was made to adapt.
One-Pot Wonder – Fewer dishes, more flavor. What’s not to love?
DID YOU MAKE THIS RECIPE?
If you try this Tuscan Chickpeas dish I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Tuscan Chickpeas – Cacciucco Di Ceci
Ingredients
- Extra virgin olive oil
- 1/2 red onion
- 2 garlic cloves
- 1 can cherry tomatoes
- 300 g fresh chard or spinach or other leafy greens
- 2 cans cooked chickpeas 15oz/400g can
- chili flakes to taste
- 1 tsp finely chopped capers optional
- 1/2 tsp miso paste optional
- ½ tsp crumbled nori seaweed optional
- Salt and pepper to taste
- Toasted bread to serve
Instructions
- In a pot, warm 1-2 tbsp of olive oil and add the chopped onion, smashed garlic, chili flakes to taste and stir in the capers, miso, and seaweed if using. Cook soft and fragrant, about 5 minutes.Extra virgin olive oil, 1/2 red onion, 2 garlic cloves, 1 tsp finely chopped capers, 1/2 tsp miso paste, ½ tsp crumbled nori seaweed, chili flakes
- Pour in the can of cherry tomatoes, season with salt and pepper, and simmer for about 5 minutes, letting them break down slightly.1 can cherry tomatoes
- Add the chopped chard. Cover and let it cook for 5 minutes until wilted.300 g fresh chard
- In the meantime, blend 1/2 can of chickpeas with some water to create a smooth sauce.2 cans cooked chickpeas
- Add whole chickpeas to the pot, the blended ones, a splash of water to barely cover them, season with black pepper and cover and cook for another 10 minutes, until reduced and creamy. If not reduced enough, uncover and continue cooking until reduced.Salt and pepper to taste
- Toast a few slices of bread and place them at the bottom of a bowl. Ladle the hot stew on top and drizzle with a bit of olive oil to finish.Toasted bread to serve
