Chickpea And Escarole Soup Recipes

CHICKPEA AND ESCAROLE SOUP

Steps:

• Roughly chop the escarole and place in a large bowl. Cover with cold water. Set aside.
• In a large pot, heat the oil over high heat. Add the onion. Season with a pinch of salt. Stir to distribute. Cover. Immediately turn heat to low. Cook for 15 minutes or until onions are translucent and beginning to take on some color.
• Remove the lid from the pot, and add the escarole, scooping it from the bowl of water with your hands, leaving the water behind - some water clinging to the greens is fine. Let the escarole cook for a minute undisturbed, then use tongs to stir and encourage it to wilt down, which will happen quickly, 1-2 minutes.
• Add the chickpeas and their cooking liquid - if you are using the slow cooker chickpea recipe, you can dump the entire contents of the slow cooker into the pot (remove the onion half and bay leaf first). This is roughly 6 heaping cups of chickpeas and 4 cups of cooking liquid. Add 4 more cups of water. Add the parmesan rind if using. Season with freshly cracked pepper. Let simmer 25-30 minutes or until the broth, chickpeas and escarole taste nicely seasoned. Taste for salt. If you are using the slow cooker chickpeas, whose broth is nicely seasoned, plus a parmesan rind, you likely won't need to add more salt. But if not, add salt to taste.
• To make the crusty bread, heat a large skillet over medium heat with some olive oil. Cook slices of bread on one side until golden. Flip, and cook the other side till crisp and golden.
• Ladle soup into bowls. Dunk in a slice of olive oil toasted bread. Crack pepper over top. Shave parmesan over top if you wish.

PASTA WITH ESCAROLE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.

CHICKPEA AND ESCAROLE SOUP

Steps:

• Heat the oil in a stock pot; add onion and garlic and saute until onion is wilted, do not brown.
• Add escarole; mix to coat; cook until soft. Add chick peas and continue to stir and cook for about 5 minutes.
• Add bouquet and enough broth to cover the chick peas and escarole. Bring to a boil; reduce heat and allow to simmer for about a half hour.
• Remove bouquet; stir in pasta; heat through. Taste for seasonings adding salt and pepper as needed; serve with a drizzle of oil and grated Parmigiano cheese, if desired.

CHICKPEA ESCAROLE SOUP

Steps:

• Cook salt pork in a medium saucepan of boiling water to remove salt. Drain. Cut into ¼ inch dice.
• In large saucepan, heat oil. Add salt pork and onion. Cook until onion is softened. Add garlic and cook 1 minute longer.
• Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes, or until escarole is tender.

SPANISH-STYLE CHICKPEAS AND ESCAROLE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
• Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
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CHICKPEA AND ESCAROLE SOUP

Steps:

• In a 6 to 8 quart pot heat ½ cup water until simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in corn, tomato paste and lemon juice and return to a boil. Reduce heat, cover and simmer 30 minutes. Add salt and tobasco sauce and black pepper to taste.

ESCAROLE AND CHICKPEA SOUP WITH GARLIC TOAST

Steps:

• Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
• Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
• Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
• Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
• Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
• Take the garlic halves and rub them all over the toasted bread.
• To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.