February 2, 2015 by dgarnett2013
Chickpeas with Swiss Chard: River Cafe Cookbook (Blue one) by Rose Gray and Ruth Rogers
Serves 6 – 8
- 175g dried chickpeas soaked overnight (soak with lots of water and 2 tabs of bicarbonate of soda overnight)
- 1 large garlic clove, peeled
- 6 tabs olive oil
- 900g Swish chard leaves, washed, large stems removed
- salt and pepper
- 1 medium red onion, peeled and chopped
- 2 medium carrots, peeled and cut into small pieces
- 2 dried chillies, crumbled
- 250ml white wine
- 2 tabs tomato sauce
- 3 handfuls flat-leaf parsley
- 2 tabs lemon juice
- extra virgin olive oil
Drain the chickpeas and place in a saucepan with water to cover, add the garlic, and 1 tab of the olive oil. Bring to the boil, then simmer for 45 mins or until tender. Keep in their liquid until ready to use.
Blanch the chard and chop coarsely.
Heat the remaining olive oil in a large pan over medium heat, add the onion and carrot, and cook slowly for 15 mins or until the carrots are tender.
Season with salt, pepper and chilli.
Pour in the red wine and reduce almost completely.
Add the tomato sauce and reduce until very thick.
Add the chard and chickpeas and mix. Season and cook for 10 mins.
Chop two-thirds of the parsley leaves and add to the mixture with the lemon juice.
Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.
Made the day Sylvie and her friend Izzie came over with Nana.