Cicerale chickpeas, Controne beans and vegetables. 

DI Chiara Maci | 4 Apr 2019


These days in Milan autumn has practically returned.

My perfect cuddle for this moment.

Cicerale chickpeas, Controne beans and vegetables.

I also added some pasta to make this dish even more filling, but you can decide as you like.

A real goodness!



250g of Cicerale chickpeas

300g of Controne beans

150/200g of ditalini (or the kind of pasta that you prefer)

2 courgettes

2-3 carrots

1 onion

1 stalk of celery

Extra virgin olive oil



1 litre of vegetable broth or water

Some bay leaves


– Soak the chickpeas and the dried beans into a bowl the night before (or anyway for 10-12 hours).

– Rinse them carefully the morning after under cold water.

– Sauté celery, carrot and onion, add the diced courgettes and the vegetables to brown.

– Then pour plenty of vegetable broth and some bay leaves. Season with salt and pepper.

– Cook until they are cooked but not too soft. Let’s say more or less for an hour and a half, check them from time to time.

– Near the end of cooking, add pasta to taste.

– Serve with a little oil.

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