Ceci in Umido con Bietole (Chickpeas Braised with Swiss Chard)
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Ingredients
- 800 g chickpeas
- 400 g chard, roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves
- 200 g chopped tomatoes
- 300 ml vegetable stock
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 17.1 g
- Carbohydrate
- 36.8 g
- of which sugars
- 5.2 g
- Fat
- 15.6 g
- of which saturates
- 2 g
- Fibre
- 14.7 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion for 6 minutes, then add the garlic and cook for 1 minute.
- 2
Stir in the chopped tomatoes, chickpeas and vegetable stock and simmer for 10 minutes.
- 3
Add the chard and cook for a further 6-8 minutes until wilted and tender.
- 4
Lightly mash a few of the chickpeas against the side of the pan to thicken the sauce slightly.
- 5
Season with black pepper and serve with crusty bread.
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