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–+ servings

Tuscan Chickpeas - Cacciucco Di Ceci

Comforting chickpeas cooked with tomato sauce and leafy greens
5 from 1 vote
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Servings 2 people

Ingredients
  

  • Extra virgin olive oil
  • 1/2 red onion
  • 2 garlic cloves
  • 1 can cherry tomatoes
  • 300 g fresh chard or spinach or other leafy greens
  • 2 cans cooked chickpeas 15oz/400g can
  • chili flakes to taste
  • 1 tsp finely chopped capers optional
  • 1/2 tsp miso paste optional
  • ½ tsp crumbled nori seaweed optional
  • Salt and pepper to taste
  • Toasted bread to serve

Instructions
 

  • In a pot, warm 1-2 tbsp of olive oil and add the chopped onion, smashed garlic, chili flakes to taste and stir in the capers, miso, and seaweed if using. Cook soft and fragrant, about 5 minutes.
    Extra virgin olive oil, 1/2 red onion, 2 garlic cloves, 1 tsp finely chopped capers, 1/2 tsp miso paste, ½ tsp crumbled nori seaweed, chili flakes
  • Pour in the can of cherry tomatoes, season with salt and pepper, and simmer for about 5 minutes, letting them break down slightly.
    1 can cherry tomatoes
  • Add the chopped chard. Cover and let it cook for 5 minutes until wilted.
    300 g fresh chard
  • In the meantime, blend 1/2 can of chickpeas with some water to create a smooth sauce.
    2 cans cooked chickpeas
  • Add whole chickpeas to the pot, the blended ones, a splash of water to barely cover them, season with black pepper and cover and cook for another 10 minutes, until reduced and creamy. If not reduced enough, uncover and continue cooking until reduced.
    Salt and pepper to taste
  • Toast a few slices of bread and place them at the bottom of a bowl. Ladle the hot stew on top and drizzle with a bit of olive oil to finish.
    Toasted bread to serve
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