For chickpeas in zimino, combine chickpeas, 1 garlic clove and 25ml olive oil in a saucepan and cover generously with water. Bring to the simmer, cook until tender (30-40 minutes), then set aside in liquid. Finely chop remaining garlic. Heat remaining olive oil in a large saucepan over medium heat, add garlic, onion, carrot, silverbeet stalks, chilli and thyme and cook until tender (10-15 minutes). Blanch silverbeet leaves until just tender (1-2 minutes). Set aside. Add 200ml chickpea liquid to silverbeet stalk mixture and simmer until almost evaporated (6-8 minutes). Add tomato and cook until tomatoes just break down (7-8 minutes). Add silverbeet leaves and drained chickpeas (discard remaining liquid), season to taste and stir to combine. Simmer for flavours to develop (5-6 minutes), add two-thirds of the parsley and keep warm.
For salsa verde, combine ingredients in a bowl, season to taste, stir to combine and set aside.
Heat a large char-grill pan over medium heat. Drizzle chops with oil, season to taste and grill, turning once, until cooked through (10-12 minutes). Set aside to rest (5 minutes). Serve with chickpeas in zimino and salsa verde, and scatter with remaining parsley.
Note Chef Glenn Laurie at the Royal Saxon uses rare-breed Berkshire pork for this dish. If it’s unavailable, substitute another free-range pork. The Tuscan phrase “in zimino” refers to the method of cooking the chickpeas with silverbeet. You’ll need to begin this recipe a day ahead to soak the chickpeas.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.