Swiss Chard with Chickpeas & Chilli
servings
4
A vibrant and healthy vegan recipe which can be eaten warm as a main course or side dish, or cold as a salad.
I grow a colourful variety of Swiss chard called Bright Lights (as seen in the photograph) however any chard works, as does spinach if chard is elusive, but you'll need to up the quantity. Swap the chickpeas for any type of white beans if you like, or use a mixture of both.
ingredients
-
450g Swiss chard
- olive oil
-
2 cloves garlic, finely chopped
-
1 red chilli, seeded and finely chopped
- salt and freshly ground black pepper
-
1 x 400g jar or tin of chickpeas, drained and rinsed
directions
Chop the stems off the chard and cut into 2.5 cm chunks. Wash well and drain. Stack the leaves into piles with the larger leaves at the bottom, roll up into tight cigarette shapes and slice into fine ribbons. Wash and drain the leaves but keep separate from the stems.
Heat the olive oil in a large sauté pan or wok, add the stalks and stir-fry for about five minutes or until beginning to soften. Season with salt and pepper. Add the leaves a handful at a time and stir until just wilted. Tip everything into a sieve and leave to drain.
Meanwhile, heat a splash more olive oil in the pan (no need to wash it) and add the garlic and chilli. Stir-fry for a minute then stir in the chickpeas. Return the chard to the pan, mix everything together well, check the seasoning and serve with a swirl of olive oil over the top.
Recipe Note
Get Ahead
- Prepare to the end of Step 1 up to 3 days in advance, cover and chill
- Bring back to room temperature and continue with the recipe when required
Hints & Tips
- A large pinch of ground cumin added with the garlic and chilli adds a lovely extra warm spicy flavour
- This is very good topped with a fried or baked fillet of white fish such as sea bass, cod or haddock; in which case it becomes pescatarian rather then vegan.