Chickpeas with Swiss Chard - Recipes

Chickpeas with Swiss Chard (from The River Café Cookbook)

6oz chickpeas soaked overnight
1 large garlic clove
6 tbsp olive oil
2lb swiss chard washed, large stems removed
1 red onion, peeled and coarsely chopped
2 medium carrots, peeled and cut into small pieces
2 dried chillies, crumbled
8 fl oz white wine
2 tbsps tomato sauce
2 handfuls flat leaf parsley
2 tsp Green Barley grass powder
2 tbsps lemon juice

Boil chickpeas with garlic and 1 tbsp oil for 45 minutes or until tender. Keep in liquid until ready to use. Blanch chard and chop coarsely.

Heat remaining oil, add onion and carrot and cook slowly for 15 minutes until carrots are tender. Season with salt, pepper and chilli; pour in wine and reduce. Add tomato sauce and reduce until thick. Add chard and chickpeas and mix. Season and cook for 10 minutes. Chop two-thirds of parsley and add with the green barley grass powder to mixture with lemon juice. Serve sprinkled with whole parsley leaves and a little extra oil.