Small, dark and wonderfully nutty, black chickpeas are one of Italy’s oldest traditional legumes. Known in Italy as ceci neri, they are particularly associated with the regions of Puglia and Basilicata, as well as parts of central and southern Italy.
Their wrinkled black skin hides a creamy yellow centre, with a deeper, more aromatic flavour than ordinary chickpeas. They are delicious in soups, pasta dishes and salads, but sometimes the simplest way to enjoy them is slowly cooked with bay leaves, garlic and good extra-virgin olive oil.
An Ancient Italian Legume
Black chickpeas have been grown in southern Italy for centuries and belong to some of the country’s oldest traditional pulse varieties. They were once at risk of disappearing as easier-to-grow commercial varieties became more common, but interest in traditional Italian legumes has helped bring them back to the table.
They were once at risk of disappearing as more widely available commercial chickpeas became popular, but ceci neri have survived as part of Italy’s agricultural and culinary heritage.
Like other chickpeas, they provide plant protein and fibre, together with minerals such as iron, magnesium, phosphorus and potassium. Their firm texture and earthy flavour make them particularly good for hearty soups, pasta dishes and salads.
Their appearance is unmistakable: they are small, roughly the size of a grain of corn, with a dark, wrinkled skin and a pale interior. Compared with ordinary chickpeas, they have a firmer texture and a more pronounced, earthy flavour.
How to Cook Black Chickpeas
1. Soak the chickpeas
Place the dried black chickpeas in a large bowl and cover them generously with cold water. They absorb plenty of liquid, so make sure they remain completely submerged.
Leave them to soak for 12–18 hours, changing the water at least twice. If the chickpeas are particularly dry or old, you can extend the soaking time.
Drain and rinse them thoroughly before cooking.
2. Cook them slowly
Transfer the soaked chickpeas to a large saucepan and cover generously with fresh cold water.
Add the bay leaf and garlic, if using, then bring slowly to the boil. Lower the heat, cover and simmer gently for 2½–3 hours, or until tender.
The cooking water will turn a deep, almost black colour. This is completely normal and comes from the dark skins of the chickpeas.
Check the pan from time to time and add more hot water if necessary to keep the chickpeas covered.
3. Season and finish
When the chickpeas are tender, season with salt and freshly ground black pepper.
Keep some of the cooking liquid if you want to serve them warm and brothy. Finish with a generous drizzle of extra-virgin olive oil.
Bay leaf is the classic pairing, while rosemary, sage and oregano also complement their earthy flavour beautifully.
4. Serve
Black chickpeas are delicious simply served warm with their cooking broth, good olive oil and crusty bread.
They can also be used in pasta e ceci, hearty soups, warm salads and rustic vegetable dishes.
For a richer version, cook them with a little pancetta or smoked bacon.
Why Do Black Chickpeas Take So Long to Cook?
Black chickpeas have a firmer skin than ordinary chickpeas. Once dried, they retain very little moisture, which is why they benefit from a long soak followed by slow cooking.
Don’t worry if they are still firm after three hours. Cooking time can vary depending on how old the chickpeas are and how they have been stored. Simply continue simmering until they are tender.
The important thing is not to rush them: black chickpeas need patience, not complicated preparation.
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