Region: Italy, Tuscany
Category: Vegetables
Season: Any
Difficulty: Easy and Quick
This Tuscan dish has been made since the fourteenth century as we know from its description by Boccaccio (without the tomato of course). You’ll see why it has remained popular–it’s just plain good.
Yield: Makes 4 servings
Preparation Time: 20 minutes
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
2 to 3 garlic cloves, finely chopped
1 tomato, finely chopped
Two 15-ounce cans cooked chickpeas (about 2 1/2 cups)
Salt and freshly ground black pepper to taste
One 6-ounce can imported Italian tuna with its oil
1. In a flame-proof casserole or saucepan, heat 3 tablespoons olive oil over medium heat, then cook the onions and garlic together, stirring constantly so the garlic doesn't burn, until the onion is translucent, 5 to 6 minutes. Add the tomatoes and continue cooking, stirring occasionally, for another 5 minutes.
2. Stir in the chickpeas and season with salt and pepper to taste and cook 5 minutes. Remove from the heat, stir in the tuna and transfer to a serving platter. Dress with the remaining olive oil and serve lukewarm.
Posted: 01/04/2007
