ZEMIN, A HEARTY CHICKPEA, CHARD AND PORCINI SOUP

 

Zemin in the Ligurian dialect means “fat sauce”, and indicates a vegetable stew: originally, in fact, it was supposed to be a poor “vegetarian” dish made up of various ingredients with a vegetable base.

  Time: 40 minutes
  Difficulty: easy
  Serves: 4


  INGREDIENTS

  • 15 g dried porcini mushrooms

  • 250 ml hot/boiling water

  • 400 g canned chickpeas

  • 1 bunch of chard, cleaned and coarsely chopped

  • 1 onion, chopped

  • 1 clove of garlic, chopped

  • 2 tablespoons extra virgin olive oil

  • 400 g canned chickpeas

  • salt and pepper


METHOD

Place the dried mushrooms in a bowl and pour the hot/boiling water over them; cover and set aside to rehydrate.
Meanwhile, sauté the onion, garlic and chard in extra vigin olive oil until softened.
Add the chickpeas and cook together for about ten minutes, then add the water or stock, as well as the mushrooms and their soaking liquid.