Sicilian Chickpeas and Escarole (Minestra di Ceci)

Name: Sicilian Chickpeas and Escarole (Minestra di Ceci)
Yield: Serves 4 to 6 as a main course, or 6 to 8 as a side dish
Cuisine: Europe, Italian
Ingredients: 1/4 cup, extra-virgin olive oil, plus extra for serving; 4 , medium garlic cloves, sliced thin; 1/4 teaspoon, red pepper flakes; 1 , medium onion, minced; 1 , carrot, peeled and chopped medium; , Salt; 2 (15-ounce) cans, chickpeas, drained and rinsed; 1/3 cup, raisins; 1 cup, low-sodium chicken broth; 1 head, escarole (about 1 pound), trimmed, cut into 1-inch lengths, washed and left damp; 2 tablespoons, minced fresh parsley leaves; 2 teaspoons, juice from 1 lemon; , Ground black pepper

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A hearty, humble, and nutritious dish with the characteristic Sicilian combination of savory and sweet flavors, chickpeas and escarole can be a main dish with polenta or a side dish to poultry or fish, and it can be on the table in 30 minutes.

SERVES4 to 6 as a main course, or 6 to 8 as a side dish

WHY THIS RECIPE WORKS

Traditional chickpea and escarole soup recipes start with dried chickpeas, soaking them overnight, then simmering them for hours until tender, but in side-by-side tastings of versions of the dish made with dried and canned chickpeas, we wer...

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