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Cheakpea soup

  (4 servings/3 hours about)

Vegetable colander

300 g of dried chickpeas
2 spoonfuls of white flour
5 spoonfuls of extra virgin olive oil
1 clove of garlic
1 spring of sage
2 carrots
2 sticks of celery
200 g of pork rind
salt and pepper
1 l of broth

• Soak the chickpeas in some water with salt 2-3 days before boiling them.
• Boil the pork rind for 15 minutes, strain and cut it into thin strips.
• Strain the chickpeas, put them in the casserole and sprinkle them with flour, and shake for better covering them in flour.
• Pour the broth and add the oil, the garlic and the sage.
• Bring it to the boil and add the carrots and the celery and cut up the rind. 
• Cook for about 3 hours.

Pour it into a soup tureen, pepper and serve it with toasted croutons.

Kids partecipation
Chickpeas are funny. Yellow and round, they are very nice small balls to throw, inconveniently. Once kids used to learn to count with chickpeas or beans. In the kitchen kids can look at the soaked chickpeas. Not all mothers agree that kids, for scientific curiosity, put their hands in the basin.

Chickpea cultivations are mainly in Central-Southern Italian regions. There are numerous local biotypes among which: Murgia black chickpea, Cireale (Salerno) chickpea, Merella (Alessandria) and “pizzuto” chickpea (Acquila). Chickpea is the most important grain in the world, after bean and pea.

Nutritional and cultural curiosities
From a nutritional point of view, chickpea soup is balanced and complete dish (vegetable and animal proteins, oil, aromas).

Useful tips
In summer chickpeas can be cooked with fresh spinach leaves  and mozzarella, seasoned with oil, vinegar, salt, pepper and mashed cumin seeds to obtain a fresh and nourishing salad.

Data di pubblicazione 31/03/2014 10:38
Ultimo aggiornamento 31/03/2014 10:41