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Chickpea Soup And Black Cabbage

ingredients

servings

4

Chickpeas

150 oz

Black cabbage leaves

20 oz

Basmati rice

150 oz

Dry rosemary

1 spoon

Curry powder

1 teaspoon

Coarse salt

1 teaspoon

White wine

40 oz

Extra virgin olive oil

to taste

Vegetable broth

1 fl oz

soups from Italy

Chickpea Soup And Black Cabbage

Chickpea Soup And Black Cabbage

vegan

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chickpea Soup And Black Cabbage

Fantastic and aromatic soup! Recipe with suggestions to enhance the flavor and use the waste.

Chickpea Soup And Black Cabbage step 1

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!).

Chickpea Soup And Black Cabbage step 2

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

Chickpea Soup And Black Cabbage step 3

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

Chickpea Soup And Black Cabbage step 4

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.

Chickpea Soup And Black Cabbage step 5

step 5

During these 5 minutes you can whisk the brothy chickpea ladle and keep it aside.

Chickpea Soup And Black Cabbage step 6

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.

Chickpea Soup And Black Cabbage step 7

step 7

Add about 1-1.2 liters of broth / water and bring to the boil. Simmer the rice cooking time (30-35 minutes).

Chickpea Soup And Black Cabbage step 8

step 8

Halfway through cooking, pour the chickpeas into the pot, both whole and blended.

Chickpea Soup And Black Cabbage step 9

step 9

The chickpeas smoothies, added to the soup, make the broth thicker. If necessary, adjust the salt.

Chickpea Soup And Black Cabbage step 10

step 10

Over a low heat season with a drizzle of extra virgin olive oil and serve.

Chickpea Soup And Black Cabbage step 11

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.

Chickpea Soup And Black Cabbage step 12

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)

Chickpea Soup And Black Cabbage step 13

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.

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