Inzimino Of Chick-Peas With Spinach Or Swiss Chard
first course, sautéed, spring, vegetables
1 cup dried garbanzo beans
1 large clove garlic; peeled
and left whole
6 tablespoons olive oil
2 pounds spinach or Swiss chard; large stems removed
Coarse salt
1 medium red onion; cleaned
2 medium carrots; scraped
Salt
Fresh ground black pepper
Large pinch dried red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 cup chicken stock or meat stock; preferably homemade
10 sprigs fresh Italian parsley - leaves only; coarsely chopped
2 tablespoons lemon juice
Soak the chickpeas in a bowl of cold water overnight.
The next morning, drain them and add them to a stockpot with 3 quarts of cold water, the whole clove of garlic and 1 tablespoon of the olive oil. Set the pot over medium heat and boil for about 45 minutes. By that time the chickpeas should be cooked through but still firm. Drain them, transfer to a crockery or glass bowl, cover with a wet towel and let rest until needed.
Clean the spinach and cook it in a large pot of salted boiling water for about 5 minutes. Drain the spinach, cool it under cold running water and squeeze gently. Coarsely chop the spinach on a board.
Coarsely chop the onion and carrots together on a board. Place a skillet with the remaining 5 tablespoons of oil over medium heat and, when the oil is warm, add the chopped onion-carrot mixture and sauté for 5 minutes. Season with salt and pepper and the hot red pepper flakes. Add the wine and let evaporate for 5 minutes. Add the spinach and chickpeas, mix well and salt and pepper to taste.
Dissolve the tomato paste in the broth and add it to the skillet. Let cook for 10 minutes, mixing every so often with a wooden spoon. Sprinkle the parsley all over, add the lemon juice, mix well, transfer to a serving platter and serve hot.
Serves 6 to 8
NOTES : Green vegetables and beans in meat broth with wine and vegetables.
Dishes that are labeled inzimino or zimino always combine greens with another ingredient, such as chickpeas (as in this recipe), cuttlefish or squid, and are always highly spiced. 617 0 0 0 1423 0 0 0 0 0 0 0 0 342 1036 0
Contributor: Giulliano Bugialli's Foods of Tuscany by Giulliano Bugi
Yield: 8 servings
Preparation Time: 24:00
