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Swiss chard, chick peas and mint
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2 tbsp extra virgin olive oil, plus extra to drizzle
2 onions, finely chopped
3 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 generous pinches chilli flakes
600g swiss chard, leaves roughly torn and stems cut into 1cm lengths
3 tbsp tomato purée
150ml dry white wine
2 x 400g cans chick peas, drained and rinsed
½ lemon, juice
2 handfuls mint leaves
1. Heat the oil; add the onions, garlic, celery and chilli flakes. Season and sweat for 5 minutes; add the chard stems and cook for another 5 minutes. Stir in the tomato purée, cook for 1 minute; add the wine and bubble until reduced.
2. Add the chick peas, chard leaves and 150ml water. Season, then cover and cook for 5 minutes. Add the lemon juice and all but a few mint leaves. Serve, with mint leaves, a splash more olive oil, and couscous, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in November 2014.