Inzimino is a traditional Tuscan stew made of greens (usually spinach or chard), cooked slowly with canned tomatoes and either fish or legumes. Leftover inzimino di ceci (chickpea inzimino) or inzimino di calamari (squid inzimino) can be used as a delicious sauce for pasta.
Corzetti pasta with chickpeas and spinach
Ingredients (serves 4):
For the sauce:
200 gr cooked chickpeas
1 kg spinach (or swiss chard)
1 small onion
2 garlic cloves
400 gr canned tomatoes
extra virgin olive oil
black pepper
salt
Wash the spinach carefully under cold water and remove any damaged leaves, then roughly chop.
Pour some extra virgin olive oil into a large casserole. When the oil is hot, add the chopped onion and let cook until it softens, 6 to 10 minutes. Now add the chopped garlic cloves, stir constantly and let cook for a couple of minutes.
Add the chopped spinach leaves, put a lid on the pan and let the greens cook for about 10 minutes. Now add the canned tomatoes, salt and pepper and cook for one hour or until the stew has thickened. When ready, add the cooked chickpeas, let simmer for another 10 minutes and adjust the seasoning to taste.
Prepare the corzetti using this recipe. Once the pasta is cooked al dente, drain it and add it to the chickpea inzimino stew. Serve immediately with a drizzle of extra virgin olive oil.