A steaming bowl of soup is the perfect comfort on cold days. Soups have always symbolized the warmth of home and simplicity. The combination of carefully selected ingredients, gently simmering together, creates a dish capable of warming both body and soul.
The velvety texture, the aromas spreading through the kitchen, and the warmth released with the first spoonful make soup a true embrace on winter days.
Today, together with Cesarina Luigina from Sava, we explore one of those simple and nourishing preparations that can transform a few humble ingredients into a flavorful dish: chickpea and black kale soup.
Chickpea soup is a traditional Apulian dish that was typically eaten on Tuesdays, a day once dedicated to legumes. Black kale, on the other hand, was used in another type of soup, often prepared with a variety of vegetables.
Luigina chose to bring these two ingredients together to create a unique, richly flavored dish.
The secret of this soup lies in the slow cooking and the contrast of flavors: the dried chickpeas, soaked the night before, cook gently and release the starch that makes the broth velvety, while the slightly bitter black kale completes the dish, giving it an irresistible rustic character.
Chickpea and black kale soup
Taste the rustic soul of Apulia in a warm dish that comforts both heart and palate
DifficultyEasy
Preparation time30m
Cooking time2h
Servings1
€
CostLow
Ingredients
- 30–35 g dried chickpeas (equivalent to 100 g cooked chickpeas)
- 5 leaves of black kale
- 1 bay leaf
- Rosemary
- Celery
- Tomato
- Garlic
- Onion
- Pepper
- Extra-virgin olive oil
- Stale bread
Method
- Soak the chickpeas the night before.
- Cook them slowly with the aromatics.
- Take a small portion of the chickpeas and blend them with a little flour.
- Shape the mixture into small balls, flatten them, and fry them in oil.
- Take the kale leaves, boil them briefly, then sauté them with oil and bay leaf.
- Add them to the chickpea soup.
- Serve the dish with stale bread croutons.
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