Zuppa di Cicerchia, Zucca e Cavolo Nero

Zuppa di Cicerchie e Zucca

Cicerchia is a southern Italian legume that we are told saved the Italians from starvation during the last World War  

They have become popular in the last couple decades 

They have a slightly metallic or rock-like flavor and, in fact, they look like they were the results of a cross breeding experiment between a chick pea and a pebble

No two are the same shape

This is a soup I developed in order to eat these unique beans

Soak a 9 oz bag of cicerchieovernight in fresh water and 1 tsp baking sodathen drain

If pumpkins in the place you live have absolutely no flavor at all buy a small butternut squash

Pumpkins can be so sweet and delicious and if you can find a small one, even better

Seed and skin a small pumpkinor butternut squashand aim to cut into cubes 1” x ½” x ½’ or so

Place the cubes in a baking dish and give them a coating of best quality extra virgin olive oil

Toss in 3 cloves garlic, thinly sliced, plus some sprigs of thymeand two pepperonciniora few shakes of red pepper flakesand saltand toss a few times

Place in a hot oven at 400 stirring once or twice and pull them out then the cubes are soft and the edges r showing signs of caramelizing

Let cool 

Drain the beans and put them in a soup pot with fresh water with a cover of about an inch

Add a large can of best quality Italian San Marzanotomatoes,9 whole peeled garlic clovesand a handful of sage leavesand cook over a high flame until the beans are soft and ready to eat  

The amount of time to cook can vary wildly, so leave an hour, but it may be less 

Do not drain the liquid

Add the cooked pumpkin and 1 lb kale leaves, tough center stems removed and leaves torn into bite size

Salt, pepperto taste

Bring to a boil, then let cool

Serve with crusty breadand drizzle best quality olive oilon each serving