Chickpeas & Chard
Who knew! Apparently chard grows all year round! Every time we visit the allotment there’s delightful greens, deep reds and yellows to greet us popping up through the bare soil. Not much else is growing now especially since we’ve had frosts this week but the chard… the chard is still there, steadily growing. We use it like spinach, adding it to soups, or sautéing it with garlic and onions, and add it to other veg for a good dose of vitamins A and C, magnesium and iron. Chard is a bit like having two vegetables in one, the leafy greens and the colourful stalks – we usually use both, cooking the stalks first so they get an extra bit of cooking time.
We eat a lot of chickpeas in our house! Too many probably if that’s possible! Back home, hubby would sometimes even have chickpeas for breakfast – a tradition which has slowly crept into our house! Chickpeas are packed full of protein, iron, vitamin B6 and magnesium and also have a good dose of calcium and vitamin C… what’s not to like! 😀
This is a relatively easy recipe and you can of course, as with most of my recipes, switch the herbs and spices to your taste. You might find it unusual that I’ve used the whole can of chickpeas without draining, but this gives a more intense – a richer flavour without diluting the recipe using added water.
This week I’m co-hosting Angie’s Fiesta Friday with Trupti @ My Culinary Saga. If you’ve never joined a blog party before, just click the link and come on over and join in the fun! There will be loads of yummy food I can guarantee it and lots of new friends to make! What are you waiting for! See you there! 😀
Gather Prepare Serve & Store
Chickpeas & Chard (Vegan & Free-From)
Serve & Store