Stracciatelle with Escarole and Chickpeas Recipe

Stracciatelle with Escarole and Chickpeas Recipe

  • 1 tablespoon extra-virgin olive oil
  • 5 cloves garlic, chopped
  • 2 large carrots, diced
  • 1 head escarole
  • 1/8 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 3/4 cups water
  • 1 bunch broccoli, cut into florets
  • 1 (15.5 ounce) can chickpeas, drained
  • 2 eggs
  • 1/3 cup grated Parmesan cheese
  1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the garlic and carrots and cook, stirring constantly, for 3 minutes, or until tender.
  2. Add half of the escarole; cook, stirring, for 2 minutes, or until the escarole is wilted. Add the remaining escarole and the pepper; cook, stirring, for 2 minutes, or until wilted.
  3. Add the broth, 2 1/2 cups of the water, the broccoli, and chickpeas. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 8 minutes, or until the broccoli is tender.
  4. In a small bowl, using a fork, stir together the eggs, cheese, and the remaining 1/4 cup water. Slowly pour into the soup and stir briskly with the fork to create fine threads.
Recipe of the Day|