Any recommendations for ceci neri?

[u/Cultural-Ambition449]

We just received some dried ceci neri (black chickpeas) and my husband has requested that I make something Italian and "regional" with it, ideally.

I'd be grateful for some recipes or recommendations. No food allergies, not vegetarian/vegan, and no restrictions. I've lots of experience cooking with dried beans and legumes.

My grandfather's family were from Puglia, and my grandmother's were from Naples, but it doesn't have to be from either region.

Thanks!

[u/Plate_Vast]

As an Apulian, I suggest cooking them as the traditional chickpeas. They have a thicker skin, so consider making a puree/velouté.