Chickpea and spinach soup, wild
Instructions
Boil the chard in boiling salted water.
FRY in oil, chopped garlic and onion and dissolve the anchovies.
Drain the chickpeas, soaked for 24 hours, wash them, put them in a saucepan and cover with water.
Add the chopped tomatoes and Swiss chard with the cooking water and add salt.
Cover and boil for 3 hours or more.
Toast the bread, put it into individual bowls, pour the soup and cheese.
Ingredients and dosing for 4 persons
- 200 g of chickpeas
- 400 g of wild beets
- 200 g of peeled tomatoes
- 3 cloves of garlic
- 1 onion
- 3 anchovies
- 2 tablespoons of olive oil extra virgin
- 2 tablespoons of cheese
- 4 slices of integral bread
- Salt