Sort ingredients
reidabook
QR Code
Listen
Pdf
Dice the onion and gently fry in olive oil.
Blanch the cavolo, stalks and all, in hot water for a couple minutes and then submerge in ice cold water to stop the cooking process and keep that vibrant green colour.
Squeeze out most of the water and get it in a blender with a dash of olive oil and salt and blitz until smooth. You may need to add some water to loosen it.
The onions should be cooked by now so mince the garlic and add it in, fry for a couple minutes and then pour in the chickpeas and their brine.
Pour in the blended cavolo nero and bring to a gentle simmer for 5-10 minutes.
Top it off with stracciatella, lemon juice and zest, chopped chilli and olive oil.
Scoop up with bread