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  • Seasonal local food recipe No.334 – Chickpeas and chard

    Posted on September 6th, 2016 Janet No comments

    This delicious recipe, featured in The Guardian recently, is by Rachel Roddy.  I served it with feta cheese crumbled over the top.

    Serves 4          P1070683

    Preparation time: 15 minutes
    Cooking time: 15-20 minutes

    250g dried chickpeas, soaked and cooked, or 400g tinned chickpeas, drained
    600g chard
    12 cherry tomatoes
    6 Tbsp extra virgin olive oil, plus more for serving
    2 garlic cloves
    salt and black pepper
    A handful of parsley, chopped
    juice of 1/2 lemon
    Ricotta, feta, goat’s cheese, lamb chops, or a poached egg, to serve

    Wash the chard and cut the stems from the leaves, trimming tough ends and pulling away any stringy bits.  Cut the stems into short lengths, then roll the leaves into cigars and chop roughly.

    Bring a large pan of water to the boil, add salt. Add the stems for 1-2 minutes, then add the leaves for a few minutes more or until tender.  Drain.

    Warm the olive oil over a medium-low heat.  Peel and crush the garlic for a milder flavour, or slice for a stronger hit.  Add to the pan with the cherry tomatoes.  Fry, squashing the tomatoes gently with the back of a spoon, until they are soft and the oil is tinted red.  Add the chard and stir until it glistens with oil, add the chickpeas and cook for a few minutes more.

    Remove from the heat, add the parsley, lemon juice, salt and pepper, then let it sit for a while.  Before serving, check seasoning, and pour over a little more oil.