Cicerchia Bean
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A rustic Italian-bred legume with an unusual, almost tooth-like shape, prized in Italy for its rich flavor.
In the 1980s, Steve lived in Italy and loved these odd, garbanzo-like legumes. He never could remember what they were called, and when he’d ask his Italian friends about them, he’d describe them as old, wrinkled teeth. “Oh! Cicerchie!” The inspiration for these was from nostalgia, but after cooking them, we all agreed they are well worth revisiting. It turns out that they are not so obscure with Italian cooks, and smart chefs stateside love them, as well.
April Bloomfield described them in the Los Angeles Times a few years ago: “Once they are cooked, they taste like a pea crossed with a chickpea. Even though they are dry, they have a certain freshness.”
Pluralization of Italian words can be confusing. Singular is cicerchia and plural is cicerchie, much like singular is biscotto and the plural is biscotti. You’d pronounce them "chee-CHAIR- key-ah."
There is some concern about the toxicity of cicerchie. Diets of large amounts and little else will be unhealthy over time. The same is true of fava beans and polenta, by the way. Eat a varied, nutritious diet and you will be happy and healthy. Do not eat nothing but cicerchie for months on end.
Cooking Suggestions
From the Rancho Gordo Kitchen
Cooking Instructions
Similar to
Chickling Pea, Chickling Vetch, or Grass Pea
Latin name
Lathyrus sativus
Country of origin
Italy
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Hugh Acheson
The Broad Fork (Clarkson Potter Books)
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Thank you
It was kind of you, Mike, to post that information and website for others to read and take into consideration before ordering. Trying a pound would most probably do nothing to a healthy adult, but having the info before making a decision is good. I wouldn't serve them to a child after reading this.
Review on 15/03/2021
response to Mike
Mike, did you also read that part saying "L. sativus is harmless as part of a normal diet"
Review on 15/03/2021
more about delicious
I found and cooked cicerchie two years ago, and they were great. I did do research on the safety of the bean on posted all of that on my blog, “Out There.” Here’s the link if anyone would like to see. https://www.artsjournal.com/outthere/2019/02/your-last-supper.html
Happy anniversary, Rancho Gordo!
Review on 15/03/2021
Earthy and delicious!
So delighted with this discovery! We made a soup with tomato and orzo, and a pasta dish with orecchiette and mushrooms. Both were spectacular. This bean has a full, earthy taste that is really delicious. Very hard to find, and a new favorite!
Review on 17/03/2021
Should probably have a warning label
I love most Rancho Gordo beans, and hate to leave a bad review, but felt I should let others know about my experience. These came with my bean club shipment. Yesterday’s RG enews was the first time I was aware of their potential toxicity. I don’t like to cook, and tend to cook up one batch of beans and eat that for most meals til it’s gone. I made pasta e fagioli with the Cicerchie. The days I was eating these I felt increasingly tired and almost drunk or drugged. I felt bad enough that I began ...
Review on 20/03/2021
