Chickpeas are integral to a lot of traditional Italian dishes and are grown across the country. They were an important part of the cucina povera school of cooking, thanks to their high nutritional value and low cost. Our collection of Italian chickpea recipes will show you how to make the most of them.

Simple soups often include chickpeas, such as Minestra di ceci alla Marchigiana from Marche or Pasta e ceci alla Romana. They’re also turned into flour to make Panelle, a Sicilian speciality, and can even be used as a pizza topping, as seen in this Chickpea and ham pizza. Michelin-starred Italian chefs also love to use chickpeas – why not try Viviana Varese’s Squid with rosemary and chickpeas, or Fabrizio Marino’s quirky (and vegan) take on Panzanella salad.