Zuppa di ceci al rosmarino / Chickpea, smoky coconut bacon and rosemary
Author: 
Recipe type: dinner
Cuisine: plantabsed
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • a few sprigs of rosemary
  • 3 leaves of cavolo nero*, roughly chopped
  • 250g cooked chickpeas
  • 2 Garlic cloves, finely chopped
  • 1 Red onion, sliced
  • 7dl Vegetable stock
  • 75g coconut chips
  • ¾ tsp smoked salt**
  • 1 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tsp paprika
  • garlic ½ tsp
Instructions
  1. Add some Olive oil into a pan and sautée onions, garlis and rosemary for about 3 minutes on medium. Add vegetable stock and chickpeas and cook for 20 minutes. Last but not least add the cavolo nero and let it wilt.
  2. For the coconut beacon add the coconut into a bowl with maple syrup, soy sauce, smoked salt, garlic and paprika and bake for 20 minutes at 150 °C , make sure to stir every 5 minutes. This recipe makes about 1 ½ cups worth and you’re best to store it in an airtight jar.
  3. Top the finished soup with about 1 tbs of the freshly made coconut bacon and enjoy.
Recipe by at https://fannythefoodie.com/2017/11/01/zoppa-di-ceci-al-rosmarino-chickpea-smoky-coconut-bacon-rosemary/