Page title and description
Vegetarian mains
Chard and chickpeas
A simple and speedy dish unless you choose to soak and cook your own chickpeas.
Ingredients
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 bag chard, stems separated and finely chopped, leaves roughly chopped
- 6 sage leaves, chopped (optional)
- 1 bay leaf
- 4 garlic cloves, finely chopped
- 400g tin chickpeas
- pinch dried flaked chilli
- 200ml veg or chicken stock
- ½ lemon, juiced
- olive oil, to serve
- handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Sweat the onion, carrot, chard stalks, sage, bay leaf and chopped garlic in olive oil for about 15 minutes until the vegetables are soft but not coloured. Season well.
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Step 2
Add the chard leaves, chickpeas, chilli and stock. Cook gently for about 10 minutes.
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Step 3
Season to taste, add a squeeze of lemon juice and a little more chilli if desired.
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Step 4
Trickle over some olive oil, and scatter with the parsley.