The Thick Chickpea and Escarole Soup is a humble dish with peasant origins, nutritious and suitable for winter days. The recipe is easy; if you decide to prepare it, just remember to soak the chickpeas 12 hours before. The soup is completed with croutons or slices of toasted bread.
Other recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 5 oz dried chickpeas (soaked 12 hours before)
- 1 teaspoon fine salt
- 1 teaspoon baking soda
- 10.5 oz escarole (endive)
- 1 onion
- 1 stalk celery
- 2 tomatoes (ripe)
- 1 carrot
- 2 red potatoes (small)
- 1 sprig rosemary
- 4 tablespoons extra virgin olive oil
- 3 g fine salt
- 8.5 cups water (boiling)
Tools
- Bowl
- Pot
- Food Scale
Steps
If you use dried chickpeas, soak them 12 hours before using a glass bowl (no aluminum). Add 1/2 teaspoon of fine salt, 1/2 of baking soda, and cover with room temperature water. Make sure the water is three times the level of the chickpeas. After the time has passed, you will see the chickpeas have swelled.
Put the pot with water on the heat and bring it to a boil. Dice the celery, onion, carrot, chopped rosemary, and place them in a large pot with the oil. Sauté, also add the diced potatoes and chopped escarole, stir to flavor, let it wilt for 2 minutes and add the chopped tomatoes.
Add the well-rinsed chickpeas to remove impurities and cover with boiling water. Cook the soup for 2 hours on low heat until there is little liquid left. Salt at the end, drizzle with extra virgin olive oil, and serve your thick chickpea and escarole soup with slices of toasted bread rubbed with a clove of garlic.
Notes
To prepare the thick chickpea and escarole soup I used organic dried chickpeas from Colfiorito soaked in warm water with 1/2 teaspoon of salt and 1/2 of baking soda 12 hours before
