Sicilian Chickpea and Escarole Soup

Sicilian Chickpea and Escarole Soup is a delightful and hearty dish that combines the mild flavors of chickpeas with the delicate bitterness of escarole, a leafy green vegetable. This traditional Sicilian soup is infused with aromatic herbs and spices, creating a delightful and comforting experience. Dried chickpeas are used to enhance the flavor and texture of the soup, while fennel and orange zest add a touch of Mediterranean charm. A Parmesan rind brings nutty richness and complexity to the dish. This recipe promises to deliver a delicious and soul-warming soup that will please your taste buds.

SERVES 6 TO 8

INGREDIENTS:

• 1 pound (2¾ cups) dried chickpeas, picked over and rinsed
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine
• 1 small onion, chopped medium
• 5 garlic cloves, minced
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• ¼ teaspoon red pepper flakes
• 7 cups water
• 5 cups vegetable broth
• 1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup)
• 2 bay leaves
• 1 (3-inch) strip orange zest
• 1 head escarole (1 pound), trimmed and cut into 1-inch pieces
• 1 large tomato, cored and chopped medium
• Salt and pepper

INSTRUCTIONS:

1. Dissolve 3 tablespoons of salt in 4 quarts of cold water in a large container. Add the chickpeas and soak them at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. In a Dutch oven, heat the olive oil over medium heat until shimmering. Add the chopped fennel, onion, and 1 teaspoon of salt, and cook until the vegetables are softened, which will take about 7 to 10 minutes.
3. Stir in the minced garlic, oregano, and red pepper flakes, and cook until fragrant, about 30 seconds.
4. Pour in the water, vegetable broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest, and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook until the chickpeas are tender, which will take approximately 1¼ to 1¾ hours.
5. Stir in the escarole and tomato, and cook until the escarole wilts, which will take about 5 to 10 minutes.
6. Off the heat, remove the bay leaves and Parmesan rind (scraping off any melted cheese and adding it back to the pot). Season the soup with salt and pepper to taste.
7. Serve the Sicilian Chickpea and Escarole Soup in individual portions, sprinkled with grated Parmesan cheese, drizzled with extra olive oil, and enjoy this comforting and flavorful Sicilian delicacy.

TIPS FOR THE PERFECT SICILIAN CHICKPEA AND ESCAROLE SOUP

• Soaking Chickpeas: Soaking the dried chickpeas in salted water for at least 8 hours or up to 24 hours will help them cook evenly and become tender. Properly soaked chickpeas result in a smoother and more flavorful soup.
• Using Dried Herbs: While fresh oregano is preferred, you can use dried oregano as a substitute. Just remember that dried herbs are more concentrated, so use half the amount mentioned for fresh oregano.
• Choosing Escarole: Look for fresh and vibrant escarole with crisp stems. Trim and cut it just before adding it to the soup to retain its freshness and texture.
• Parmesan Rind: The Parmesan rind is a crucial flavor enhancer in this soup. If you don’t have a Parmesan rind, you can use a 2-inch chunk of the cheese to achieve a similar effect.

This Sicilian Chickpea and Escarole Soup is a delightful combination of textures and flavors that will warm your heart and soul. Serve it with some Garlic Toasts for a complete and satisfying meal. Enjoy the taste of Sicily in every spoonful!