San Donato’s Recipes Advent Calendar: Chickpea and Kale Cacciucco
Cacciucco, for those of you italian cuisine experts, may remind you the Livorno fish based soup speciality.
This is not what we are presenting today – as you know San Donato is far from the sea so having fish on the menu would smell a little … well fishy!
This is a recipe from the rural – and therefore poor – tuscan tradition. Vegan, simple and hearty. Winning combo!
Usually it is made with Swiss Chard but since we always have lots of Kale in our vegetable garden let us present to you: Fattoria San Donato kale and chickpea Cacciucco.
Spoons ready, dig in and make sure you trow in a glass – or two – of Toscana IGT Rosso in the between! 😉
INGREDIENTS
- Extra virgin olive oil
- half an onion
- 1 carrot
- 1 Stick of celery
- 1 clove of garlic
- 400 g of peeled tomatoes
- 500 g of good quality precooked chickpeas
- 300 g of Kale
- Salt and Black pepper
- Rosmary
- Oreganon
- Parmesan and pecorino romano
In a pan and on medium heath, put the extra virgin olive oil, the chopped onion, carrots, celery, the whole garlic and the rosemary and gently fry while stirring.
Add you tomatoes to the soffritto and season with salt and pepper, and oreganon. Cook for around 10 minutes.
In the meantime wash and separate the kale from its stems, then add it to the tomato sauce. Add a little boiling water or broth if you have some, and keep on stirring.
NB In any serious kithen there should always be a pot of broth boiling. The steps are easy carrot, celery and onion in a large pot of water, bring to boil and voilà: yu have your broth ;). Trust us, it really makes everything taste better!
Cook for 5-10 minutes and then add your chickpeas.
Cook while stirring every once in a while, for about half an hour, adding more water when needed.
Taste test, season if needed and once the kale is cooked – withouth having lost it’s cruch, and the sauce has thickens, you have your Cacciucco!
Toast the slices of bread, place them on your serving plate and pour 2/3 ladles of chickpea cacciucco on top of the bread. Spring with the grated cheese and more pepper if you like!
Pair with a glass of Toscano IGT rosso and throughly enjoy!
