Chickpea, pumpkin and cavolo nero soup recipe

Name: Chickpea, pumpkin and cavolo nero soup recipe
Total time: 110 min
Ingredients: 150 gm dried chickpeas, soaked in cold water overnight, drained; 1 tbsp olive oil; 1 small onion, finely chopped; 2 small garlic cloves, finely chopped; 1 rosemary sprig; 400 gm peeled and diced Kent pumpkin (about ¼ small); 1 litre chicken or vegetable stock (4 cups); 150 gm tomato polpa, or finely chopped canned tomatoes; 240 gm cavolo nero, trimmed, stalks thinly sliced (1 bunch); Finely grated parmesan, chilli flakes (optional), mild-flavoured extra-virgin olive oil and basil leaves, to serve

www.gourmettraveller.com.au

Chickpea, pumpkin, and cavolo nero soup is a light yet hearty dish with earthy flavors. A healthy, warming recipe perfect for cozy dinners on cold nights.

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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Ingredients

150 gm dried chickpeas, soaked in cold water overnight, drained
1 tbsp olive oil
1 small onion, finely chopped
2 small garlic cloves, finely chopped
1 rosemary sprig
400 gm peeled and diced Kent pumpkin (about ¼ small)
1 litre chicken or vegetable stock (4 cups)
150 gm tomato polpa, or finely chopped canned tomatoes
240 gm cavolo nero, trimmed, stalks thinly sliced (1 bunch)
Finely grated parmesan, chilli flakes (optional), mild-flavoured extra-virgin olive oil and basil leaves, to serve