Chickpeas in Zimino – Traditional Ligurian Recipe



(Serves 2 – great for meal prep as it tastes even better the next day)

INGREDIENTS:
1 can of chickpeas (drained weight: 250 g) – approx. 250 kcal
Swiss chard leaves (400 g) – approx. 80 kcal
3 tablespoons extra virgin olive oil (30 g) – approx. 270 kcal
1 large leek or red onion (about 150 g) – approx. 100 kcal
Fresh or dried thyme or oregano – to taste
2 tablespoons grated Parmesan (20 g) – approx. 80 kcal
A small amount of dried mushrooms – optional

TOTAL CALORIES: 780 (390 kcal per portion)

Instructions:
Start with the aromatics
Thinly slice the leek (or onion) and place it in a wide, shallow pot or a wok with 1 tablespoon of olive oil. Cook gently over low heat.
Prepare the greens
Wash the Swiss chard, remove the tough stem parts, slice finely, and add to the pan. Increase the heat slightly and sauté for a minute to soften.
Add flavor
Finely chop the dried mushrooms and add them along with thyme or oregano (fresh if possible).
Add the chickpeas
Drain the chickpeas. Blend half into a smooth puree using a mixer, adding a bit of water if needed. Add both the whole chickpeas and the puree to the pot. Rinse the mixer with a splash of water and add that too.
Simmer gently
Cover and simmer on very low heat for at least an hour. Be careful not to let it dry out too much — the texture should be thick but soupy, never watery or dry.
Finish and serve
Divide into two soup bowls. Drizzle each portion with a tablespoon of olive oil and top with a tablespoon of grated Parmesan. Optional: garnish with a few sage leaves.

Nutrition & Notes

This hearty stew has a low to moderate glycemic index and a medium glycemic load. It’s a simple, rustic meal with deep roots in Ligurian peasant cuisine — humble, nourishing, and surprisingly elegant when served with care.

Perfect hot, warm, room temperature, or even chilled (not straight from the fridge, though).
Make it ahead: it’s even tastier the next day — ideal for meal prepping or office lunches.

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