Chickpeas soup with spelt treccia & black cabbage

Chickpeas soup with spelt treccia & black cabbage

Chiara Di FalcoJan 18, '22





Soak the chickpeas for 24 hours.

Wash well and cut all our vegetables into small pieces, if you are using something frozen, skip the washing step.

In the large pot, pour 2 tablespoons of extra virgin olive oil, the onion, the garlic clove, the carrot, 1/2 glass of water, a pinch of salt, and one of pepper. 

Stir it for 5 min maximum. The water helps to reduce the "sautéed" effect and at the same time helps all the ingredients to release flavor.

Add the chopped black cabbage, the turmeric, another pinch of salt and pepper, and at least 2 large glasses of water.

Keep on cooking with the lid on low heat for 10 min, checking every 5 min if the water is sufficient, in case add more water.

Add the chickpeas, salt, and pepper to taste and add another glass of water.

Cook for 1 hour at least and when the chickpeas are ready add the spelt treccia. Keep cooking, mixing with a wooden spoon.

Buon appetito! 

When ready, you can serve it as it is or add other spices or even just a nice drizzle of raw oil.

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