Inzimino di ceci (Chickpeas with kale)

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 14
Servings 7
Time

Ingredients

  • 900
    g
    kale, washed, large stems removed
  • 1
    medium onion, coarsely chopped
  • 2
    medium carrots, diced
  • sea salt and milled black pepper
  • 2
    dried chillies, crumbled
  • 250
    ml
    white wine
  • 30
    ml
    homemade tomato sauce
  • 3
    handfuls chopped parsley
  • 30
    ml
    lemon juice
  • extra virgin olive oil
  • 250
    g
    dried chickpeas
  • 30
    ml
    bicarbonate of soda
  • 1
    large garlic clove, peeled
  • 90
    ml
    olive oil
 

Method

 
Soak chickpeas overnight in plenty of water to which bicarbonate of soda has been added. Drain chickpeas and place in a saucepan with water to cover. Add garlic and 15 ml (1 tbsp) olive oil. Bring to boil, then reduce temperature and simmer for 45 minutes, or until tender. Leave chickpeas in liquid until ready to use. Blanch kale and chop coarsely. Heat remaining olive oil in a large pan over moderate heat, add onion and carrots and cook slowly for 15 minutes, or until carrots are tender. Season with salt, pepper and chilli. Pour in wine and cook, uncovered, until wine has almost completely evaporated. Add tomato sauce and cook, uncovered, until very thick. Add kale and chickpeas and mix. Season and cook for 10 minutes. Chop two thirds of parsley leaves and add to mixture with lemon juice. Serve sprinkled with remaining whole parsley leaves and a little extra-virgin olive oil.
 

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