By Chef Massimo Capra
Ingredients
- 2 cups of dry chickpeas
- 1 cup Minced Onions
- 1 cup Minced Carrot
- 1 cup Minced Celery
- 3 Garlic Cloves, Minced
- 2 bay leaves
- 8 cups of Chicken Stock
- 2 cups of Swiss chard, Chopped
- Salt & Pepper
- Olive Oil
- Grated Pecorino for garnish
- Croutons garlic for garnish
Directions
- Soak the chickpeas in cold water overnight to soften. Before use, wash the peas well under running water.
- Sauté the minced celery, carrots, garlic, and onions, add bay leaves, the chard and the peas and add the stock.
- Simmer for 1 ½ hour or more. Season to taste and serve with Pecorino and croutons.