Chickpeas in Zimino

Cover the dried chickpeas with plenty of water and soak them for at least 24 hours. This extended soaking rehydrates the legumes and ensures more even cooking; when finished, the chickpeas should be visibly swollen and free of any hard spots on the surface.

Drain the soaked chickpeas, transfer them to a pot of salted water, and boil them for about three hours. Cook them evenly, making sure the water covers them; they're ready when they're tender in the center, but not falling apart completely. Reserve the cooking water for the next step.

Pour the extra virgin olive oil into a saucepan and add the finely sliced ​​onion, the chopped celery and the dried mushrooms previously soaked and squeezed. Gently sauté over moderate heat until the onion becomes soft and translucent and the base releases an intense aroma, without letting it darken.

Add the peeled and seeded ripe tomatoes to the soffrittoCook over medium heat until the tomato softens and the sauce thickens, with the liquid partially reduced and the color uniform.

Add the Swiss chard Cut them into strips and sauté them in the dressing. Stir until the leaves reduce in volume and become tender, while maintaining a recognizable texture. the mixture It must be moist and well mixed.

Drain the boiled chickpeas and add them to the soffritto with tomato and Swiss chardCook them for about ten minutes over medium heat, stirring gently to distribute them evenly throughout the pan without breaking them. The mixture should be fragrant and well-combined.

Pour a few ladles of the chickpea cooking water, season with salt to taste Bring the soup to a boil. Continue cooking until the liquid reaches a smooth but not watery consistency and the ingredients are well combined. Serve hot, perhaps with toasted croutons in soup bowls.