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 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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