Revithia: chickpea soup with lemon and rosemary

Ingredients

For 1 serving

• Cooked chickpeas250 g
• Onion80 g
• Rosemary2 g
• Lemon juice20 ml
• Extra virgin olive oil12 g
• Vegetable broth300 ml
• Rye bread1
• Tuscan kale80 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – March

Method

1. Thinly slice the onion. Drain and rinse the chickpeas. Wash the cavolo nero, strip out the central rib and cut the leaves into thin strips. Heat the vegetable stock.
2. Heat the extra virgin olive oil in a pan over medium-low heat and sweat the onion with the rosemary for 8 minutes, stirring, until soft and golden.
3. Add the chickpeas and hot stock, bring to the boil and simmer over medium-low heat for 20 minutes, mashing some of the chickpeas with the back of the spoon to thicken.
4. For the last 8 minutes add the cavolo nero and cook until tender; season with salt.
5. Take off the heat, remove the rosemary sprig, add the lemon juice and black pepper and serve with the rye bread.