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
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Ingredients
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1 1/2 cups
dried chickpeas, soaked overnight
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1
shallot or small onion, chopped
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3
whole garlic cloves, peeled
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2
dried chile de arbol, crumbled
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1
bay leaf
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1 teaspoon
paprika
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Kosher salt
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8 ounces
short pasta, such as ditallini
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4 ounces
cooked chorizo, diced
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1
roasted, seeded red bell pepper; sliced
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3 handfuls
mixed leafy greens
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1/4 cup
grated Pecorino
Directions
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Drain the soaked chickpeas and put into a 3 or 4 quart heavy saucepan along with the shallot, garlic,, chiles, bay leaf and paprika.
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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.
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Meanwhile, cook the pasta in boiling salted water until al dente.
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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.
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Serve in bowls and grate cheese over the top.
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