Chickpea and swiss chard soup with tomato sauce is also called in Tuscany chickpea cacciucco and it is a typical soup recipe, very tasty, to be used as a single course.
This is my version.
I hope you like it!
- 4 bunches of swiss chard
- 10 oz of precooked chickpeas
- extra virgin olive oil to taste
- 1 clove of garlic
- 1/2 onion
- 1 small piece of chili pepper
- salt to taste
- 3-4 cherry tomatoes (optional)
Clean the chard, wash it and cut it into small pieces.
Take a saucepan and pour in a couple of tablespoons of olive oil.
Add the sliced onion, 1 clove of garlic and a small piece of chili pepper.
If you want, you can also add a chopped carrot.
Let it fry on a low flame and in the meantime drain the canned chickpeas and rinse them.
As soon as the onion is wilted, add the chickpeas to the fry and stir.
If you wish, add some chopped tomatoes.
Add the chopped chard and stir.
Let the chard wilt slightly and then add the necessary water depending on the preparation you want to make.
If you want to make a side dish, don’t add any water…just let the chard water flavor everything.
If you want to make a soup like I did, add as much water as you need to cover all the ingredients and cover.
After 10-15 minutes all the ingredients will be cooked.
Taste and adjust the salt.
Decide whether to blend some of them or not.
Your chickpea and beet soup is ready and you can enjoy it with a drizzle of raw oil and a grind of pepper or you can add some pasta.
OLD-FASHIONED CHICKPEA AND SWISS CHARD SOUP (ZUPPA DI CECI & BIETOLE)