Chickpea and chard stew (Ceci in zimino) from Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals (page 193) by Giulia Scarpaleggia

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Notes about this recipe

  • Lepa on May 24, 2023

    This is pretty good and makes a ton! I added a bit of better than bullion to amp up the savory flavor.

  • jenburkholder on May 17, 2023

    Tasty and simple soup. Don’t cheat on the fresh-cooked chickpeas, they’re where much of the flavor comes from. Added a bit of lemon to brighten at the end.

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