Creamy Tuscan-Style Ceci Beans Recipe
A rich, velvety, one-pan ceci beans recipe infused with garlic and fresh rosemary. Ready in under 30 minutes, it's pure comfort in a bowl.
Equipment
- Large heavy-bottomed skillet
- Potato masher or wooden spoon
Ingredients
Main Ingredients
- 2 cans ceci beans (chickpeas) drained, but not aggressively rinsed
- 3 tablespoons extra virgin olive oil plus extra for drizzling
- 3 cloves garlic finely minced
- 1 sprig fresh rosemary leaves picked and roughly chopped
- 1 cup vegetable or chicken broth low-sodium
Finishing Touches
- 1 squeeze fresh lemon juice
- 1 pinch flaky sea salt and black pepper to taste
- 2 tablespoons Parmesan cheese freshly grated (optional)
Instructions
- Phase 1: Prep Work. Start by finely mincing your garlic right before cooking to prevent bitterness. Pick the rosemary leaves off their stems and give them a rough chop. Drain your canned ceci beans, leaving a little bit of the starchy bean liquid clinging to them.
- Phase 2: Cooking the Base. Place a large, heavy-bottomed skillet over medium-low heat. Add 3 tablespoons of olive oil. Once shimmering, add the minced garlic and chopped rosemary. Sizzle for 60 to 90 seconds until fragrant and pale golden. Do not let the garlic brown.
- Phase 3: Simmering and Smashing. Pour the drained beans into the pan and stir to coat in the aromatic oil. Cook for 2 minutes to blister slightly. Pour in the broth and bring to a gentle simmer. Using a potato masher or wooden spoon, gently smash about one-quarter of the beans directly in the pan to release their starches.
- Phase 4: Finishing Touches. Simmer for another 5 to 7 minutes, stirring occasionally, until the broth thickens into a glossy sauce. Remove from heat. Stir in a squeeze of fresh lemon juice. Season generously with freshly cracked black pepper, flaky sea salt, and optional Parmesan cheese. Finish with a fresh drizzle of olive oil.
Notes
Chef's Tip: Do not overcrowd the pan. Use a wide skillet to allow the broth to reduce and thicken faster without turning the beans to mush. If you have a Parmesan rind, simmer it with the broth for extra umami!