Ingredients
2 cups dried chickpeas
1 carrot, peeled and cut into large chunks
1 celery stalk, cut into large chunks
1 onion, halved
11 garlic cloves
5 strips lemon peel
1 rosemary sprig
1 tablespoon kosher salt, or more to taste
3½ quarts water
1½ cups plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
¼ teaspoon chili flakes
2 bunches Tuscan kale
Freshly cracked black pepper
Lemon wedges
Finely grated Parmigiano-Reggiano
Preparation
Place the chickpeas in a large bowl and cover with plenty of water. Let soak for 8 hours or overnight; drain. Wrap the carrot, celery, onion, 3 garlic cloves, the lemon peel, and rosemary in a large square of cheesecloth and secure with kitchen twine or a tight knot. In a large pot, combine the sachet of vegetables, the chickpeas, salt, water, and 1 cup of the olive oil. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the chickpeas are tender, about 1 hour. Meanwhile, finely chop the remaining 8 garlic cloves. In a small skillet, heat 3 tablespoons olive oil over medium heat. Add the garlic and chili flakes and cook until the garlic is fragrant but not golden, about 1 minute. Remove from the heat. Remove the center ribs from the kale and coarsely chop the leaves (you should have about 16 cups). In a large skillet, heat the remaining 7 tablespoons olive oil over medium-high heat. Add the kale in batches and cook, tossing occasionally, until tender, about 3 minutes. Remove from the heat. When the chickpeas are cooked, combine the kale, garlic oil, 2 cups of the chickpeas, and 1 cup of the cooking liquid in a food processor and puree until smooth. Return the puree to the pot and cook over medium-high heat until hot. Season with salt and pepper to taste. Ladle the soup into bowls. Finish with a squeeze of lemon, some grated Parmigiano-Reggiano, and a drizzle of olive oil.
