This vegan soup is very nutritious, brimming with beans, grains, orange squash and a generous portion of dark green vegetables (we use cavolo nero here but feel free to use kale, chard, or other favourite green veg). The recipe calls for black chickpeas which are traditionally used in Apulia in Italy. You can find black chickpeas in asian supermarkets - we love the contrasting colour it gives to the finished dish, regular chickpeas will work perfectly well.
Prep Time: 30 minutes + Soak pulses and grains overnight plus 1 hour cooking
Cook Time: 40 minutes
Food photography by superstar Rob Wicks of Eat Pictures.
This recipe was featured in the January 2017 issue of Vegetarian Living.
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