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Tuscan Tomato-Pancetta Chickpea Stew

Tuscan Tomato-Pancetta Chickpea Stew

By Rose HattabaughDecember 1, 2025

  • Makes
    4-6 servings
  • Cook Time
    50 minutes

Tuscan cacciucco is a famous seafood stew. Lesser-known cacciucco de ceci, also from Tuscany, is a rustic chickpea and chard stew. We’ve added pancetta to ours for a little richness. Made with canned chickpeas, the dish comes together inside of an hour and with only a handful of easy-to-source ingredients. Serve with warm, crusty bread.

Tip

Don’t forget to reserve 1 cup liquid before draining the chickpeas. It’s added to the pot to lend the stew a silky richness.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 4

    ounces pancetta, chopped

  • 1

    medium yellow onion, chopped

  • 1

    large bunch Swiss chard (about 1 pound), stems chopped, leaves cut crosswise into rough 1-inch ribbons, reserved separately

  • Kosher salt and ground black pepper

  • 2

    medium garlic cloves, thinly sliced

  • ¼

    teaspoon red pepper flakes

  • 28

    ounce can whole tomatoes, crushed by hand

  • 2

    15½-ounce cans chickpeas, 1 cup liquid reserved, drained

  • Finely grated Parmesan cheese, to serve

Step 1

In a Dutch oven over medium, heat the oil until shimmering. Add the pancetta and cook, stirring, until beginning to brown and some fat has rendered, 4 to 5 minutes. Add the onion, chard stems and ½ teaspoon salt; cook over medium, stirring, until softened, about 5 minutes.

Step 2

Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes with juices, the chickpeas and reserved liquid, 1 cup water and ½ teaspoon each salt and black pepper. Bring to a simmer over medium-high, then reduce to medium, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes.

Step 3

Stir in the chard leaves. Cook, stirring, until the leaves are tender, 2 to 3 minutes. Taste and season with salt and black pepper. Serve sprinkled with Parmesan.

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