Sep 12, 2012 Zuppa di ceci e cavolo nero Chickpea soup with black kale. This partner recipe comes from the Antinori family. Italian Flavors of Tuscany Recipes Leave a Comment Save Recipe Print Email SERVES 12INGREDIENTS2¼ pounds cooked chickpeas (garbanzo beans)2 bunches black kale2 cloves garlic, chopped2 peperoncini 8 tablespoons olive oil2 small onions1 bunch sage2 sprigs rosemary2 sprigs thymeSalt and freshly ground black pepperINSTRUCTIONS1. Drain the cooked chickpeas, reserving the cooking liquid. Purée half of them and set the other half aside.2. Cook the kale until crisp-tender, cut in strips, and sauté along with the garlic and peperoncini (whole) in 4 tablespoons oil.3. Finely chop the onions and the herbs and sauté them in a large skillet in the remaining oil. Add both the puréed and whole chickpeas, season to taste, and add the fried kale.4. Add the cooking liquid from the chickpeas until the desired consistency is achieved. Wine recommendation: Pèppoli Chianti Classico DOCG Save Recipe Print Email More from Saveur.com Recipes for Young Green Peas Italian-Inspired Cocktails Homemade Pizzas Vegetarian Italian Recipes Gnocchi Recipes Related Links Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?