In Tuscany, “in zimino” is a term often used to describe dishes cooked with greens and tomato. One popular choice is this version, made with chickpeas, one of the infinite variations of “beans-and-greens” found in Italy.
¼ cup olive oil
1 large clove garlic, chopped
1 small red onion, chopped
1 small carrot, chopped
pinch red pepper flakes
½ cup dry white wine
1 cup low sodium broth (chicken or vegetable, your choice)
1 tablespoon tomato paste
1 cup water
1 can (15 ounce or so) chickpeas, drained and rinsed
1 small bunch Swiss chard, rinsed, stemmed and chopped
Oldways recipe and photo
baciccia says: By the way, ceci in zimino are hot a Tuscany recipe.
Rajendrakumar Patel says: Good
Alice says: Delicious hearty style soup and nice flavour! Quick and easy recipe. Great to take to work for lunch too. I’ve switched out the chard for spinach I had on hand, and it worked well.
David Giani says: Nice recipe I want to share and inspire you my cuttlefish “Inzimino” video clip.
https://youtu.be/EvX6plTrUSI
Shelley says: The broth is very tasty! Not sure if I loved the canned chickpeas I used (wondering if lentils would be better or maybe cooking in the slowcooker and adding the chard at the end of the cooking time) – My husband was a fan!
Cynthia says: Glad you liked the broth. I’ve used a few different brands of canned chickpeas and definitely find I like one best — maybe consider another brand. Italian cooking is full of “beans ‘n greens” combinations so I’m sure all of your experiments are likely to be delicious. Keep us posted if you try the lentils.
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