Recipes » Vegetables » Chickpeas with Swiss Chard

Ingredients

• 1 cup dried chickpeas (garbanzo beans), soaked overnight
• 1 large garlic clove, peeled
• 6 tablespoons olive oil
• 2 pounds Swiss chard leaves, washed and large stems removed
• 1 medium red onion, peeled and coarsely chopped
• 2 medium carrots, peeled and cut into small pieces
• sea salt and freshly ground black pepper
• 2 dried hot chile peppers, crumbled
• 1 cup white wine
• 3 tablespoons Tomato Sauce
• 3 handfuls fresh flat-leaf parsley
• 2 tablespoons lemon juice
• extra-virgin olive oil for serving
   

Preparation

Drain the chickpeas and place in a saucepan with water to cover. Add the garlic and 1 tablespoon of the olive oil.

Bring to a boil, then simmer for 45 minutes, 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 carrots, and cook slowly for 15 minutes, or until the carrots are tender.

Season with salt, pepper, and the chiles.

Pour in the 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 minutes.

 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.