For this dish, I used canned chickpeas but if you want to use dry ones, consider 250 grams which then need to be soaked in cold water for about 12 hours.
Chickpeas and Swiss Chard Stewed in a Pan is a simple, rustic, and tasty dish that can accompany a slice of meat or a piece of baked cod prepared with mixed herbs.
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 10.6 oz cooked, boiled chickpeas
- 10.6 oz Swiss chard
- 1.8 oz tomato puree
- 3 tbsps frozen soffritto (celery, carrots, and onions)
- 1 clove garlic
- 1/4 cup dry white wine
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Saucepans
- Spatulas
- Cutting Boards
- Knives
FOR THE PREPARATION OF THE CHICKPEAS AND SWISS CHARD STEWED IN A PAN
In a saucepan, I put a couple of tablespoons of extra virgin olive oil and gently sauté the chopped carrots, celery, and onions with the crushed garlic clove.
Then I remove the garlic and deglaze with the wine, letting the alcohol evaporate over medium-high heat.
Then I add the chickpeas, drained from the preserving liquid and quickly rinsed under running water.
I pour in the tomato puree, the Swiss chard washed and cut into pieces about an inch long, add a ladle of water, and after seasoning with salt and pepper, I cover with the lid and let it cook for about 30 minutes.
I always check the cooking to make sure it doesn’t dry out too much and after adjusting the salt and pepper, all that’s left is to serve it on the table.
It’s an almost simple dish but very tasty!
Enjoy your meal!
Annalisa
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