Local Recipe: Crispy Ceci

One of my favourite restaurants in this city is Campagnolo. (www.campagnolo.com)

When I first went there, I tried the Crispy Ceci, a Margherita Pizza, and a Tagliattelle pasta. All were incredible, and I continue to bring my friends back to this day.

What really stood out, however, was the crisp combination of chili flakes, fresh lemon, mint, parsley, arugula, spinach and ceci (chickpeas) in their Crispy Ceci dish. I managed to find a recipe based on this dish and have since perfected it to what I believe to be quite similar to the restaurant’s.

Crispy Ceci (modified from recipe in Vancouver Magazine)

Serves 4-6 Appetizer Portions

1½c canned chickpeas
2c baby arugula
1c baby spinach
¼c fresh mint, torn into small pieces
2 scallions or green onions, sliced thin on a bias
¼c Italian parsley, leaves sliced thin
1½tsp chili flakes
1 lemon, zested and juiced
2tbsp extra virgin olive oil
1/2c canola oil

Heat 1/2c canola oil over medium high heat

Add chickpeas and fry for about 10 minutes or until desired crispiness

Meanwhile, add arugula, spinach, mint, scallions, parsley to a small bowl

When chickpeas are finished, drain them and add to salad tossing with chili flakes, lemon, olive oil, and salt

I guarantee you will be making this again and again.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s