Ray Kachatorian
Adapted fromSUPER ITALIANby Giada De Laurentiis.
Copyright 2025 by Giada De Laurentiis.
No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Photo:Ray Kachatorian
Drain well and transfer to a food processor.
Add the olives and capers and pulse just until finely minced but not pureed to a paste.
Transfer to a bowl.
Use a microplane to grate the garlic directly into the bowl.
Store the relish in an airtight container in the refrigerator for up to 2 weeks.
Drain well, then transfer to a large bowl.
Add the chickpea mixture to the fregola and combine.
Season to taste with salt and pepper and serve at room temperature.
