Chickpea soup in zimino: a Ligurian recipe with porcini mushrooms and chard

difficulty: low

Preparation time: 15 minutes (with already cooked chickpeas and chard)

Cooking time: 25 - 30 minutes

CHICKPEAS IN ZIMINO RECIPE

It is difficult to trace the etymology of the expression “in zimino”: it is found in different Italian regions, but often with different meanings. For this soup, whose recipe is deeply rooted in Ligurian tradition, the expression indicates a simple, lean dish, but no less tasty, on the contrary!

Let's never forget, in these cases where simplicity combines with taste, the importance of the quality of the raw materials.

ALSO READ: Bruschetta with chickpea cream: a unique and easy-to-make appetizer recipe.

CHICKPEA SOUP RECIPE IN ZIMINO

INGREDIENTS (for 4 people)

• 500 grams of dried chickpeas
• 200 grams of chard
• 20 grams of dried porcini mushrooms
• 1 clove of garlic
• 4 sage leaves or 1 tablespoon chopped parsley
• 1 bay leaf
• salt
• Extra virgin olive oil

Preparation

• Prepare the chickpeas in advanceSoak them overnight in plenty of cold water, then rinse them the next day and cook them, adding only a bay leaf to the water. Season with salt at the end and reserve the cooking water. If you don't use them immediately, they can be stored in the refrigerator for three or four days.
• Prepare the chard in advanceWash them thoroughly and boil them in very little lightly salted water. Swiss chard, if not used immediately, can also be stored in the refrigerator for three or four days, covered in a food container.
• PREPARATIONS Chickpea soup in zimino: Soak the dried mushrooms in warm water for about ten minutes. Remove the mushrooms, rinse them and chop them up not too fine. Filter the water in which they were immersed using a strainer and a sheet of kitchen paper, and keep it.
• Chop finely chop the garlic with the sage leaves (or, if you don't have them, the parsley) and make brown in a few tablespoons of good extra virgin olive oil for a minute or so. The garlic must not burn.

• United Chop the mushrooms and let them brown, then add the chard which you have only chopped or broken into pieces. Mix so that all the ingredients mix together.

• Pour the filtered mushroom water, and cook for a few minutes.

• Finally combined the chickpeas, and as much of their water as needed to give the soup the consistency you prefer.

• Extend the baking for another ten minutes, no more. Season with salt.
• Serve the soup hot, with croutons and a drizzle of extra virgin olive oil. Serve the Parmigiano Reggiano on the side, as the dish wouldn't want it.

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