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Add a photoRaciónes: 6
Ingredientes
- 175 gm dry chickpeas soaked overnight
- 1 lrg clv garlic peeled
- 6 Tbsp. extra virgin olive oil
- 900 gm swiss chard leaves washed with large stems removed sea salt and freshly grnd black pepper
- 1 med red onion peeled and coarsely minced
- 2 med carrots peeled and cut into small pcs
- 2 x dry chillies crumbled
- 250 ml white wine
- 2 Tbsp. tomato sauce (qv)
- 3 x handfuls flat leaf parsley
- 2 Tbsp. lemon juice extra virgin extra virgin olive oil
Direcciones
- Soak the chickpeas in a generous amount of water overnight with the bicarbonate of soda.
- Drain the chickpeas and place in a saucepan with water to cover add in the garlic and 1 Tbsp. of the extra virgin olive oil.
- Bring to the boil then simmer for 45 min or possibly till tender.
- Keen in their liquid till ready to use.
- Blanch the chard and chop coarsely.
- Heat the remaining extra virgin olive oil in a large pan over medium heat add in the onion and carrot and cook slowly for 15 min or possibly till the carrots are tender.
- Season with salt pepper and the chilli.
- Pour in the wine and reduce almost completely.
- Add in the tomato sauce and reduce till very thick.
- Add in the chard and chickpeas and mix.
- Season and cook for lo min.
- Chop two thirds of the parsley leaves and add in to the mix with the lemon juice.
- Serve sprinkled with the whole parsley leaves and a little extra virgin extra virgin olive oil.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 137 | 45% |
| Total Fat 15.61g | 20% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 344mg | 14% |
| Potassium 927mg | 26% |
| Total Carbs 28.14g | 8% |
| Dietary Fiber 8.1g | 27% |
| Sugars 7.21g | 5% |
| Protein 8.59g | 14% |
