Slow-cooked chard with chickpeas

Slow-cooked chard with chickpeas

By
From
Spring
Serves
4
Photographer
Andy Sewell

The pairing of chickpeas with spinach or chard is a fairly classic one. You will see versions of this dish in many guises throughout the Middle East. A delicious and very more-ish combination, it works particularly well alongside the meatball recipe, but I can happily eat a plateful just on its own. It is a dish that nurtures you from the inside – real comfort food.

Ingredients

Quantity Ingredient
225g chickpeas, soaked overnight
1/2 teaspoon cumin seeds
a bunch chard, well washed
4 tablespoons extra virgin olive oil
1 large yellow onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 red chilli, halved lengthways, deseeded and finely chopped
150ml natural yoghurt
4 mint sprigs, chopped, leaves only
1 tablespoon lemon juice
sea salt

Method

  1. Drain the chickpeas, rinse and place them in a large heavy-based pan. Cover generously with cold water, but do not season. Bring to the boil over a medium heat, then lower the heat and simmer gently until tender. This will take 1–11/2 hours, depending on the age of the beans.
  2. Toast the cumin seeds in a dry pan over a medium heat until they just begin to pop in the pan, then remove from the heat. Pound the toasted cumin finely, using a pestle and mortar.
  3. Place a large pot of well salted water on to boil. Once it is boiling, add the chard and cook just until the water returns to the boil, then remove from the heat and drain in a colander. Leave until the chard is cool enough to handle, then chop really finely.
  4. Warm half the olive oil in a saucepan over a low heat, then add the onion, garlic, chilli and cumin. Stir well, season with a pinch of salt and cook over a low heat for 10 minutes.
  5. Now add the chard and continue to cook for a further 20 minutes or until the chard is soft and dark in colour. Add the chickpeas and the rest of the olive oil. Stir well and taste: it should have a warm, spicy and slightly sour flavour. To finish, stir in the yoghurt, mint and a squeeze of lemon juice. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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