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Inzimino
In Florence, Italy, inzimino is technically any dish made with lots of vegetables. That said, it's often used to refer to a stew of chickpeas and greens, like this one.
Ingredients:
- 1/4 cup olive oil
- 1 lg clove garlic, chopped
- 1 small red onion, chopped
- 1 small carrot, chopped
- pinch red pepper flakes
- 1/2 cup dry white wine
- 1 large tsp Better than Bouillon" stock paste or 1 cup chicken broth
- 1 TBS tomato paste
- 2 cups water (just one if you use chicken broth above)
- 1 can chickpeas, drained and rinsed (15 oz or so)
- bunch swiss chard, rinsed, stemmed and chopped
Instructions:
- Heat the olive oil in a large saucepan over medium heat. Saute garlic, onion, carrot and red pepper flakes 2-3 minutes until they begin to soften.
- Add the wine and tomato paste and let the wine evaporate slowly, about 10 minutes.
- Add the chickpeas, Beter than Bouillon or broth, chard and water, and cook another 10 minutes until about half the liquid has evaporated. Serve hot.
Photo credit: Cynthia Harriman
Yield:
4 servings Tags:
