Ceci al rosmarino is a traditional dish hailing from the Lazio area, although nowadays it's prepared throughout the country. The dish is usually made with a combination of chickpeas, onions, rosemary, olive oil, and seasonings such as salt and black pepper.

The chickpeas are cooked in boiling salted water over low heat until tender. The onions are thinly sliced and sautéed with the rosemary needles in olive oil. When the onions become almost translucent, the drained chickpeas are added to the mix.

The dish is seasoned with salt and pepper, stirred well, and served while still hot, either on its own or as an accompaniment to other foods.