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
4 - 6
1 1/2 cups
dried chickpeas, soaked overnight
shallot or small onion, chopped
whole garlic cloves, peeled
dried chile de arbol, crumbled
short pasta, such as ditallini
cooked chorizo, diced
roasted, seeded red bell pepper; sliced
mixed leafy greens
In This Recipe
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.