For this dish, I used canned chickpeas, but if you want to use dried ones, consider 250 grams, which should be soaked in cold water for about 12 hours.
Stewed Chickpeas and Swiss Chard are a simple, rustic, and flavorful dish that can accompany a slice of meat or a baked cod fillet 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
- 10.5 oz cooked, boiled chickpeas
- 10.5 oz Swiss chard
- 1.75 oz tomato sauce
- 3 tablespoons frozen mirepoix (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
TO PREPARE THE STEWED CHICKPEAS AND SWISS CHARD RECIPE
In a saucepan, I put a couple of tablespoons of extra virgin olive oil and gently sauté the chopped carrots, celery, and onion with the crushed garlic clove.
Then I remove the garlic, deglaze with the wine, allowing the alcohol to evaporate over medium-high heat.
I then add the chickpeas, drained from their preservation liquid and quickly rinsed under running water.
I pour in the tomato sauce, the washed and roughly chopped Swiss chard (about a couple of inches), add a ladle of water and after salting and peppering, cover with a 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 at the table.
It’s an almost trivial dish but very tasty!
Enjoy your meal!
Annalisa
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