There black chickpea soup it’s a easy recipe which enhances biodiversity in the kitchen thanks to the use of a legume less prevalent on supermarket shelves, but that’s it rich in taste and of nutritional properties. A concentrate of well-being to be discovered.
Ingrediants
- 500 g of dried black chickpeas
- 100 g of bacon
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- sage
- 2 liters of vegetable broth
- slices of toasted homemade bread
- salt
- black pepper
Biodiversity is a value that can also be protected in the kitchen, by choosing less standardized products that tell us about a territory. In this black chickpea soup find an ingredient not very common on supermarket shelves, but very good and rich in properties: insert it among the legumes with which to prepare recipes that bring taste and health to the table.
The black chickpea is a Italian product grown mainly in Southern Italy, especially in Basilicata and Puglia, which risked disappearing, as it was unprofitable like other crops. In recent times, however, the defense e the enhancement of Made in Italy in agriculture has led to a recovery of this legume, so much so as to create a Slow Food Presidium in the Murgia, where there is a characteristic native variety of black chickpea.
Black chickpeas are distinguished from common sultan chickpeas in various respects: they are smaller, have a hard and wrinkled skin and for this they need to be soaked for a long time, from 12 to 24 hours in lukewarm water to change from time to time. Do not add bicarbonate at this stage: it alters the nutritional values, thus penalizing the quality of the product. This legume, in fact, is a concentrate of well-being: contains vitamins (including those of group B), a high iron content and is very rich in fiber. For example, the black chickpea of the karst Murgia contains three times as much as the classic one.
In this easy recipe legume soup black chickpeas are made cook for two hours in the vegetable broth (but you can also opt for cooking in water) with a few leaves of sage, and seasoned in a sautéed celery, carrot, garlic with the addition of bacon. The latter is optional, if you want a vegetarian and vegan version.
OTHER TASTY RECIPES: Chickpea soup, Chickpea and octopus soup, Chickpea and spring onion soup with toasted bread with oil
How to prepare: Black chickpea soup
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
2h and 35 min
- Soaking time
-
24h
- Portions
-
4 – 5
How to prepare: Black chickpea soup
Start preparing the black chickpea soup in advance. Leave the black chickpeas to soak in water at room temperature for 24 hours, remembering to change the water a couple of times.
After the soaking time, drain them, rinse them and put them in a large pot with the vegetable broth or with water that must exceed the chickpeas by a couple of centimeters, and a few sage leaves. Bring to a boil then lower the heat and cook for 2 hours with the lid on: once ready the chickpeas will be compact on the outside and tender on the inside. Prepare a sauté with celery and carrot browned in a pan with a couple of tablespoons of oil, a clove of garlic and a few sage or bay leaves.
After a few minutes add the diced bacon or strips, to your taste. When the pancetta is well browned, add the previously cooked chickpeas with their cooking water: if they are too dry, add some hot broth or water, just enough to be able to cook them for another twenty minutes over medium heat. Add salt when cooked. Just before serving, pour the black chickpea soup into individual plates and garnish with slices of homemade bread, toasted in the oven and chopped, a drizzle of oil and a grind of pepper to taste.
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