Slow Braised Chickpeas with Cavolo Nero

Taking my girls to the Orthodontist gives me a crash chance to 'recipe find'.  In the waiting area, laid on the table, is a good selection of Australia's premier food, travel, and lifestyle magazine.  This is one destination for the ultimate food inspiration that tantalises,  Australian Gourmet Traveller,  feast your eyes on these images..holy moly!!  

On account of never having enough minutes to fully sink my teeth into the magazine, I swiftly snap away on my phone what appeals, with every intention of cooking each recipe. Alas,..only one or two are ever prepared, tasted and enjoyed!   This is one of those. 

I add a bit extra chilli and black pepper for that winter warming feel you want in your chest.  I was able to add a portion to the freezer for one or two of my lunch meals.  Served this with rain-fed brown rice - a delicious wholesome nutty flavour and so much more nourishment than white rice!

Begin this recipe a day ahead to soak the chickpeas.

Serves 6-8
Prep time 30 mins, cook 2 hours (plus soaking)

Ingredients
500 g (2½ cups) dried chickpeas, soaked overnight in cold water, drained (In a hurry. Substitute with  a can of chickpeas)
250 ml (1 cup) extra-virgin olive oil
50 g mild pancetta, diced, optional
2 celery stalks, diced
1 onion, finely chopped
5 garlic cloves, finely crushed in a mortar and pestle
750 ml (3 cups) chicken stock
400 g canned Italian whole peeled tomatoes, crushed
2 tbsp finely chopped oregano
Pinch of chilli flakes
1 bunch cavolo nero, coarsely chopped (I used kale on this day)

Method

1. Combine chickpeas and enough cold water to cover generously in a saucepan (do not salt water), bring to the boil over medium heat, reduce heat to low and simmer until just tender   (20-30 minutes). Drain and set aside
2. Meanwhile, preheat oven to 150C. Heat half the oil in a casserole over medium heat, add pancetta, celery, onion and garlic and stir occasionally until just tender (20-30 minutes). Add chickpeas, stock, tomato, oregano and chilli, season well to taste, cover and braise in oven until chickpeas are tender (1 hour). Stir in cavolo nero and braise until cavolo nero is very tender (30 minutes). Serve hot.

To transform this recipe into a hearty bread and chickpea soup, add extra stock, spoon it over crusty day-old bread and add a scattering of parmesan.  

Recipe from April 2013 issue of Australian Gourmet Traveller.