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Author Notes: To get my daily dose of greens, I like to build a soup meal. This one includes all my favorite things - smoky heat, chickpeas and pasta in a light Italian-style broth. —FamilyStyle Food
Serves 4 - 6
- 1 1/2 cups dried chickpeas, soaked overnight
- 1 shallot or small onion, chopped
- 3 whole garlic cloves, peeled
- 2 dried chile de arbol, crumbled
- 1 bay leaf
- 1 teaspoon paprika
- Kosher salt
- 8 ounces short pasta, such as ditallini
- 4 ounces cooked chorizo, diced
- 1 roasted, seeded red bell pepper; sliced
- 3 handfuls mixed leafy greens
- 1/4 cup grated Pecorino
- Drain the soaked chickpeas and put into a 3 or 4 quart heavy saucepan along with the shallot, garlic,, chiles, bay leaf and paprika.
- Pour over enough water to cover by 3 inches and bring to a boil. Lower the heat and loosely cover. Cook an hour or so, then add 2 teaspoons salt. Continue cooking until chickpeas are tender - 30 minutes or more depending on the age of the chickpeas. Remove the bay leaf.
- Meanwhile, cook the pasta in boiling salted water until al dente.
- Just before serving, warm the chickpeas and broth over low heat. Stir the pasta, chorizo, roasted red pepper and greens into the pot and taste for seasoning, adding a little more salt if needed.
- Serve in bowls and grate cheese over the top.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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