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.
Time: 40 minutes
Difficulty: easy
Serves: 4
INGREDIENTS
METHOD
