Chocolate Chick Pea Calzoni aka Calzoni di Ceci

Chocolate Chick Pea Calzoni aka Calzoni di Ceci

This recipe for Chocolate Chick Pea Calzoni aka Calzoni di Ceci is a Christmas treat originating from Muro Lucano. The filling includes chick peas, cocoa powder & rum.
Course Dessert
Cuisine Italian
Keyword calzoni di ceci, Italian chickpea cookies
Prep Time 4 hours
Cook Time 3 minutes
Total Time 4 hours 3 minutes
Servings 144 serving
Calories 32kcal
Author Maria Vannelli RD


The filling:

  • 1 can chickpeas 540 mL or 19floz
  • 1/4 cup espresso coffee lukewarm
  • 1/2 cup cocoa powder
  • 4 oz dark or semi-sweet chocolate roughly chopped
  • 1/2 cup honey
  • 2 tbsp nutella
  • 2 tbsp rum
  • grated peel of 1 orange

The dough:

  • cups all purpose flour 500 g
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup white wine
  • confectioners' or granulated sugar for final dusting


The filling:

  • Fill a medium saucepan with some water.
  • Rinse the chickpeas and place in the water.
  • Turn on heat to medium and allow the peas to get warm.
  • In the meanwhile, combine the rest of the ingredients for the filling in a food processor.
  • Add the chick peas and blend until smooth.
  • Place in a bowl, cover and refrigerate overnight allowing the flavors to blend.

The dough:

  • In a large mixing bowl (of a stand mixer) with the dough hook attachment, add all the ingredients for the dough together and beat on medium speed until a ball of dough is formed.
  • Place in bowl, cover with plastic wrap and let rest for at least 30 minutes.
  • Using a pasta roller attachment. Cut off a small piece of dough and pass through the rollers at dial 1.
  • Keep increasing the dial number until you reach level 4. strips of dough should be about 4 inches wide.
  • Once you have 2 pieces of dough, place about one teaspoon of filling in the center of one strip, about 1 inch apart.
  • Place another sheet of dough over the top and gently press together.
  • With a serrated cutter, form a free form rectangle.
  • Continue making the calzoni using all the dough and filling.
  • Heat oil in a large pan and drop a couple of calzoni at a time. When they rise to the top, turn them over for another minute or so.
  • Remove with slotted spoon and place a paper-lined tray.
  • Repeat process.
  • When ready to serve, sprinkle with confectioners' or granulated sugar.


Active prep time is approximately 4 hours. Since the filling needs to stay in the fridge for the flavors to blend, you can calculate the idle time to be at least 12 hours.
The filling can be adapted to your own taste...Angelina adapted the recipe by eliminating cinnamon and adding nutella. I will try adding the cinnamon the next time I make not think I will keep the addition of lemon juice...come back next year, when I will try yet another variation.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1serving | Calories: 32kcal | Carbohydrates: 4g | Fat: 1g | Potassium: 16mg | Sugar: 1g | Calcium: 2mg | Iron: 0.3mg