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Chickpeas in zimino

ingredients

servings

4

Chickpeas

250 oz

Beets

150 oz

Carrots

1 unit

Onion

1 half

Celery

1 stem

Vegetable broth

1 and 1/2 fl oz

Extra virgin olive oil

2 spoons

Dried mushrooms

5 unit

Tomato sauce, without salt

4 spoons

White wine

1/2 glass

first courses from Italy - Liguria

Chickpeas in zimino

Chickpeas in zimino

vegan high in fiber source of B vitamins high in iron source of D vitamins high in potassium high in magnesium with good fats

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpeas in zimino

Chickpeas in zimino are a tasty dish from the Ligurian tradition. Perfect for winter days and delicious if accompanied with crispy croutons.

Chickpeas in zimino step 1

step 1

Leave the chickpeas to soak for 8-12 hours. We recommend putting them in warm water the night before.

Chickpeas in zimino step 2

step 2

Boil the chickpeas in plenty of hot water NOT salted for 1 hour. You can use the pressure cooker by half the time. Meanwhile, soak the dried mushrooms in warm water for at least 30 minutes.

Chickpeas in zimino step 3

step 3

Sauté with carrot, onion, celery and well-crushed and chopped mushrooms. Add the chard cut into strips. Let it cook for 10 min. Then blend with white wine.

Chickpeas in zimino step 4

step 4

Add the sauce and the chickpeas drained.

Chickpeas in zimino step 5

step 5

Cover with 1 liter and a half of vegetable stock and cook for at least half an hour.

Chickpeas in zimino step 6

step 6

After cooking, adjust salt. Serve as desired with croutons, extra virgin olive oil and parmesan cheese.

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