Cicerchia in Umido
A slow-simmered Marchigiano grass pea stew with aromatic vegetables, rosemary, and tomatoes, known locally as cicerchia in umido.
- Prep
- 15 min
- Cook
- 95 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large soaking bowl
- •Heavy-bottomed terracotta or cast-iron pot
- •Wooden spoon
- •Colander
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 14 g
- carbs
- 52 g
- fibre
- 15 g
- protein
- 21 g
- calories
- 410 kcal
Instructions
- 1
Place the dried cicerchia in a large bowl with plenty of lightly salted cold water.
- 2
Soak for 24 hours, changing the water at least twice to eliminate bitter compounds.
- 3
Drain the soaked cicerchia thoroughly in a colander and rinse under fresh running water.
- 4
Warm the olive oil in a heavy pot over medium-low heat.
- 5
Add the diced pancetta, onion, carrot, celery, and whole garlic cloves.
- 6
Cook gently for eight minutes until the vegetables soften and turn sweet without browning.
- 7
Add the drained cicerchia and the rosemary sprig to the pot.
- 8
Stir continuously for two minutes to coat the pulses in the aromatic oil.
- 9
Pour in the crushed plum tomatoes and enough warm broth to cover the pulses by two centimetres.
- 10
Bring to a gentle simmer, cover with a tight lid, and reduce the heat to low.
- 11
Cook for roughly 85 to 90 minutes until the pulses are tender but retain their shape, adding more warm broth if drying out.
- 12
Remove the garlic cloves and rosemary sprig, season with salt and black pepper, and rest for five minutes before serving.
Chef's tips
Do not skip or shorten the 24-hour soaking time, as cicerchia contains natural antinutrients that soften and leach out during prolonged soaking. Always add warm water or broth during simmering; cold liquid will harden the skins of the pulses. For an authentic Piceno presentation, serve over a thick slice of toasted wood-fired country bread.
Ingredient substitutions
- unsmoked pancetta → omitted entirely, or replaced with a diced dried tomato to keep the dish completely vegan
- cicerchia → whole dried yellow peas or brown chickpeas, though the distinctive nutty taste of the Sibillini pulse will change
Storage
Transfer leftovers to an airtight container and store in the refrigerator for up to three days.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of warm water to loosen the broth.
Common mistakes to avoid
- •Soaking for less than 24 hours, which leaves the pulses hard and chewy even after hours of simmering.
- •Salting the pulses at the very beginning of the cooking time, which toughens the pulse skins.
- •Boiling the stew aggressively rather than maintaining a slow, gentle simmer.
Serving suggestions
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