To transform this recipe into a hearty bread and chickpea soup, add extra stock, spoon over crusty day-old bread and add a scattering of parmesan. You’ll need to begin this recipe a day ahead to soak the chickpeas.
- 500 gm dried chickpeas, soaked overnight in cold water, drained (2½ cups)
- 250 ml extra-virgin olive oil (1 cup)
- 50 gm mild pancetta, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 5 garlic cloves, finely crushed in a mortar and pestle
- 750 ml chicken stock (3 cups)
- 400 gm canned Italian whole peeled tomatoes, crushed
- 2 tbsp finely chopped oregano
- Pinch of chilli flakes
- 1 bunch cavolo nero, coarsely chopped
- 1Combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until just tender (20-30 minutes). Drain and set aside.
- 2Meanwhile, preheat oven to 150C. Heat half the oil in a casserole over medium heat, add pancetta, celery, onion and garlic and stir occasionally until just tender (20-30 minutes). Add chickpeas, stock, tomato, oregano and chilli, season well to taste, cover and braise in oven until chickpeas are tender (1 hour). Stir in cavolo nero and braise until cavolo nero is very tender (30 minutes). Serve hot.
This recipe is from the April 2013 issue of .
Drink Suggestion: Sangiovese. Drink suggestion by Max Allen
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