Forget the hummus just for one second and give this chickpea treatment a whirl. Swiss chard is abundant at this time of year and the two together produce a delicious dish easy to whip up in less than 20 minutes. (As long as you're using canned chickpeas, that is). You'll find the original recipe in the River Cafe Cookbook.
Cut away the tough inner stem from each leaf from a big bunch of chard. Save the stems and use for another dish such as soup, stir fry or cabbage rolls.
Blanch the leaves in boiling salted water, just enough to get them limp. When cool enough to handle, roll the leaves in a bundle and slice, like you would a loaf of bread.
Chop and saute in olive oil, 1/2 onion, two carrots, peeled and cut into small cubes, and a crushed garlic clove. Saute over med high heat until the carrots are tender-ish. Season with the usual, along with a couple of red hot chilie peppers. Pour in a healthy dose of white wine (about 1 cup) and when almost reduced, add one to two large tomatoes, chopped. When reduced and thick, add the chickpeas (one can, drained, rinsed and drained again) and the chard. Mix and season to taste.
Add chopped parsley and the juice of one lemon. Adjust seasoning if need be.
Serves two heartily, or four scantily.
Chop and saute in olive oil, 1/2 onion, two carrots, peeled and cut into small cubes, and a crushed garlic clove. Saute over med high heat until the carrots are tender-ish. Season with the usual, along with a couple of red hot chilie peppers. Pour in a healthy dose of white wine (about 1 cup) and when almost reduced, add one to two large tomatoes, chopped. When reduced and thick, add the chickpeas (one can, drained, rinsed and drained again) and the chard. Mix and season to taste.
Add chopped parsley and the juice of one lemon. Adjust seasoning if need be.
Serves two heartily, or four scantily.
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