Chickpea Ribollita

INGREDIENTS

1 large onion, diced
3-4 carrots, diced
3-4 celery (stalks), diced
A bunch or two of kale (or other leafy greens)
1 parm rind, plus some parm to grate at the end
Salt & Pepper to taste
Olive oil to finish
2 cups cooked chickpeas (ideally from @caseybail)
1 large can @Bianco Di Napoli crushed tomatoes (chefs kiss)
3 pita from @eatlittlesesame
1 preserved lemon hummus for the recipe (and 1 extra for snackin!)

PREPARATION

Heat up some olive oil in large pot or dutch oven (we love the @greatjones one) and throw in your onion, carrots and celery. Let them cook on medium heat. Add salt and sweat it out for about 10 minutes.

Add in your cooked chickpeas, plus water or veg stock and follow with your @biancodinapoli crush tomatoes. Mix it all together and add a half cup additional water.

Throw in your kale and parm rind and bring to a boil. Tear your pita and add it with a big scoop of preserved lemon hummus. Stir and let cook for 5 minutes. Drizzle generously with olive oil and salt and bake 375 for 15 minutes until thick and bubbly, and the pita gets golden brown (and delicious).

Top with fresh grated parm and put back in the oven for two minutes.Take out of oven, top with olive oil and some fresh cracked black pepper and serve.