The risotto-style fregula with chickpeas and spinach is true comfort food on cold and rainy days: coming home and preparing this risotto-style soup and then enjoying it slowly warms the heart. It is a simple, warm, creamy, flavorful dish with few ingredients, and it was also quick for me because I already had cooked spinach and used canned chickpeas. The fregula cooked in the sauce absorbs all the flavors: try this risotto-style fregula with chickpeas and spinach because it is delicious.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup Sardinian fregula
- 8 oz cooked chickpeas (and skinned)
- 2 potatoes (small)
- 4.5 oz cooked spinach
- 1 red onion (small)
- 3 tbsp tomato pulp
- 2 tbsp extra virgin olive oil
- 1 tsp homemade vegetable bouillon cube (optional)
- to taste salt
- to taste hot water
Tools
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 High-sided Casserole
- 1 Spatula
Steps
Peel and chop the onion, then transfer it to a high-sided casserole and let it sauté with the oil. Peel the potatoes, dice them, and transfer them to the casserole, also add the chickpeas. If using canned ones, rinse them under running water and remove the skin as they will be more digestible, and the soup will be more enjoyable to eat. Also add the homemade vegetable bouillon cube and a ladle of water (if you have broth, use the broth), cover and cook over low heat for ten minutes. Add the tomato pulp and stir. Take a few spoonfuls of soup, blend it into a cream and set aside. Pour the fregula into the casserole, let it sauté for a minute, cover with hot water and cook stirring as if it were a risotto, adding more water if needed, for the time indicated on the package. Finally, add the chickpea and potato cream and the spinach. Mix well and serve the risotto-style fregula piping hot.
Notes
Recipe source: HERE.
