Fish with saffron
soups from Italy
Chickpea Soup And Black Cabbage
Chickpea Soup And Black Cabbage
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Fantastic and aromatic soup! Recipe with suggestions to enhance the flavor and use the waste.
preparation
step 1
Soak and cook the chickpeas. Their weight after cooked is twice as abundant. Put aside a ladle of chickpeas along with the cooking stock, the other drain (keep the broth aside!).
step 2
Wash the leaves of black cabbage, remove the central rib - too hard to be used - and break them coarsely. To remove the ribs, grip it with two hands: one hand will hold the leaves still, the other will slide out the central part. Then cut them into small pieces
step 3
Chop the needles of dried rosemary: I use a chopper / cut. In a large pot pour a finger of water and bring it to the boil
step 4
Add the black cabbage, finely chopped rosemary, curry and whole coarse sea salt. Cook for 5 minutes over a low heat. Those who wish can add onion and / or garlic and sauté before putting the cabbage.
step 5
During these 5 minutes you can whisk the brothy chickpea ladle and keep it aside.
step 6
Now pour the rice into the pot and, as you do for the risotto, mix it with the vegetables leaving it to toast for a few minutes and then blend it with the wine.
step 7
Add about 1-1.2 liters of broth / water and bring to the boil. Simmer the rice cooking time (30-35 minutes).
step 8
Halfway through cooking, pour the chickpeas into the pot, both whole and blended.
step 9
The chickpeas smoothies, added to the soup, make the broth thicker. If necessary, adjust the salt.
step 10
Over a low heat season with a drizzle of extra virgin olive oil and serve.
step 11
NOTE 1. The central ribs of the black cabbage can be placed in the extractor. However I advise you to put a few because the taste is intrusive. A couple of coasts in 1.5 kg of vegetables are perfect.
step 12
NOTE 2. Of course, cooking soup with vegetable broth will make our soup tastier. You can use water by adjusting the flavor or with salt or with a spoonful of soy sauce. Or with a spoon of miso added only at the end of cooking (it must not boil)
step 13
NOTE 3. With the advanced chickpea broth you can cook an excellent risotto, obviously with the aroma of chickpeas, or mount it for savory preparations. In the future there will be recipes for using the broth mounted.