Drive away with green broad beans and ricotta
by
131 recipes
Salty porridge with black cabbage, carrots and chickpeas
ingredients
servings
2
Oatmeal
80 oz
Black cabbage leaves
150 oz
Carrots
150 oz
Extra virgin olive oil
1 spoon
Garlic
1 wedge
Salt
to taste
Water
to taste
Chickpeas
100 oz
soups from Italy
Salty porridge with black cabbage, carrots and chickpeas
Salty porridge with black cabbage, carrots and chickpeas
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A genuine and satiating recipe perfect for the first cold (if you do not like porridge you can replace the oatmeal with other cereals of your choice and get a tasty soup)
preparation
step 1
First of all, peel the carrots, cut into small cubes and sauté them in a pot with high sides together with extra virgin olive oil and garlic, diluting with a little hot water.
step 2
In the meantime, clean the leaves of black cabbage by removing the central rib, wash it and chop it coarsely with a knife, then add it to the carrots
step 3
At this point I cover with water, I put the lid and let it cook for about 10 minutes
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step 4
When the leaves of black cabbage have softened, I remove the garlic clove and add the oatmeal and at least 2 glasses of water (the more water you add, the more your porridge will be creamy)
step 5
Salt and let cook until the porridge has reached the desired consistency, adding water if necessary and incorporating the previously cooked chickpeas during the last 2 minutes of cooking
step 6
Serve the porridge adding a little extra virgin olive oil and possibly some grated cheese
step 7
Enjoy your meal!
