CHICKPEA AND ESCAROLE SOUP
Notes: Chickpeas: I highly recommend using from-scratch cooked chickpeas (or white beans) for this recipe. Here are two methods I love: Slow Cooker Stovetop Each method will leave you with about 6 cups of cooked chickpeas and at least 4 cups of cooking liquid. 8 Cups Liquid: The broth here is a combination of the chickpea cooking liquid and water. If you have 6 cups of chickpea cooking liquid, use that plus 2 cups water. You can also use vegetable stock, but I highly recommend using homemade. Parmesan rind: A parmesan rind will lend an incredible amount of flavor (and saltiness, so be careful: I've made the mistake of using two rinds, and the soup was too salty).
Provided by Alexandra Stafford
Categories Soup
Time 55m
Number Of Ingredients 10
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.
SPANISH-STYLE CHICKPEAS AND ESCAROLE
A garlicky saute of escarole mixed with chickpeas and seasoned with Spanish smoked paprika.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PASTA WITH ESCAROLE AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 643, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 393 milligrams, Carbohydrate 88 grams, Fiber 12 grams, Protein 23 grams
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