Chickpea and cavolo nero soup
- February 2014
- Serves 6
- Hands-on time 45 min, plus overnight soaking (optional)
This chickpea and cavolo nero soup is delicious and warming for the colder weather. You can use dried chickpeas or tinned.
- 34.2g (5.5g saturated)
- 51.6g (6g sugars)
- 600g dried chickpeas, soaked overnight in cold water, drained (see tip)
- 200ml extra-virgin olive oil
- 75g pancetta, diced
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 5 garlic cloves, crushed
- 1 litre fresh chicken stock
- 2 fresh oregano sprigs, leaves stripped and chopped
- Pinch of chilli flakes
- 400g cavolo nero, roughly chopped
- Grated parmesan, soured cream and crusty bread to serve
- Put the chickpeas (see tip) in a large pan of cold salted water, bring to the boil, then reduce the heat and simmer for 20-30 minutes until just tender. Drain and set aside in the saucepan.
- Meanwhile, heat the oil in a frying pan and gently fry the pancetta until crisp. Remove with a slotted spoon and set aside. Add the onion and celery to the pan and fry gently for 15 minutes or until tender. Add the garlic and fry for a minute. Put the fried onion, celery and garlic (and residual oil) along with the pancetta in the pan containing the chickpeas.
- Pour over the chicken stock and add the oregano and the chilli flakes. Season well and bring to a simmer, then add the cavolo nero and cook gently for 10-12 minutes. Season well. Serve bowlfuls of the chunky soup with grated parmesan sprinkled over, and dollops of soured cream and crusty bread.
600g dried chickpeas is equal to about 3 x 400g tins cooked chickpeas, drained. You can use tinned in placed of dried if time is short – start at step 2.
Make the soup to just before the point where you add the cavolo nero in step 3, then chill for up to 2 days. Bring to a simmer and finish the recipe.
Chickpeas freeze really well. Divide the soup or any leftovers into batches and freeze for up to 3 months. Reheat from frozen.
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