Should you like thick, hearty soups then this Ligurian recipe is for you! Chickpeas, also called “garbanzo beans,” present a filling base for a savory mushroom-flavored soup.
This recipe requires pre-cooked chickpeas. You may cook dinner them your self, from dried, measuring about half the ultimate desired weight (on this case, you’ll cook dinner 200 grams of dry chickpeas to reach at about 400 grams of cooked chickpeas).
To cook dinner dry chickpeas, soak them in water and a small spoonful of baking soda in a single day. The following day, completely drain and rinse the chickpeas, then place them in a pot and canopy with water. Carry the water to a boil, partially cowl the pot, and cook dinner the chickpeas till they’re tender and tender however not mushy (it might take half-hour to at least one hour, relying on the amount).
Sometimes stir the chickpeas by gently swirling the pot. If the water reduces an excessive amount of, add extra heat water to maintain the chickpeas coated. When cooked, salt the chickpeas to style and switch off the warmth, preserving them within the water the place they had been cooked and utilizing a slotted spoon to take away them when it’s time to make the soup.
It’s also possible to use canned chickpeas. On this case, drain the chickpeas (notice that the burden listed beneath is for drained chickpeas) earlier than including them into the soup.
Making Your Personal Vegetable Broth
To make this soup, you will have vegetable broth (the quantity is absolutely as much as you, primarily based on how “soupy” you want your soup). You need to use pre-made broth, nevertheless it’s even higher to make your individual.
To make your individual broth, fill a medium pot with water. Lower 1 onion, 1 giant carrot, and a pair of celery ribs into quarters and add them into the water. Carry the pot to a boil and let it cook dinner for about half-hour, then salt it to style and switch off the warmth.
Watch the Pasta Grammar video:
For this recipe, you will have:
-
1 ounce (30 g) dried mushrooms (ideally porcini, however different “connoisseur” mushrooms will work)
-
Vegetable broth (see above)
-
3 tablespoons (45 ml) extra-virgin olive oil, plus additional for topping
-
½ giant carrot, diced
-
¼ white onion, diced
-
1 celery rib, diced
-
1 clove garlic, diced
-
1 tablespoon diced rosemary
-
⅔ cup (160 ml) tomato puree
-
10.5 ounces (300 g) Swiss chard, trimmed and roughly chopped
-
14 ounces (400 g) cooked chickpeas (see above)
-
Salt
Place the dried mushrooms in a bowl of heat water and soak for 20 minutes. Drain them, squeeze out the surplus moisture, and finely chop the mushrooms. Carry the vegetable broth to a simmer in a medium pot.
Place the olive oil, carrot, onion, celery, garlic, rosemary and chopped mushrooms in a heavy pot. Sauté over medium warmth for about 5 minutes, then stir within the tomato puree. Carry the sauce to a simmer, then add the Swiss chard and canopy the pot.
Let the Swiss chard self-steam till it wilts fully—about 5 minutes. Stir within the chickpeas and add vegetable broth to style. The quantity of vegetable broth could be adjusted to your liking: use much less for a thicker soup, or extra for a “soupier” soup. Evenly salt the soup to style.
Carry the soup to a simmer, partially cowl the pot, and let it cook dinner for half-hour. Because the soup nears completion, add extra broth as wanted to keep up the consistency you favor, and salt it once more to style.
Serve heat, with a drizzle of olive oil on high.
