Rainbow Chard With Chickpeas
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Serves 4 as a side
Ingredient
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1/ 3 cup (80ml) olive oil
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1 bunch rain bow chard, stalks thinly sliced
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1cuptornwhitebread
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2 garlic cloves, thinly sliced
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1/2 tsp ground cumin Pinch of dried chilli flakes
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1/2 bunch oregano, leaves chopped
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1 tbs white balsamic vinegar
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400g can chickpeas, rinsed, drained Pinch of saffron threads,
infused in
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1/2 cup(125ml)hotwaterfor5minutes
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1/4 tsp smoked paprika (pimenton)
Rainbow Chard With Chickpeas
Recipe
1. Heat 1 tbs oil
in a large fry pan over medium heat. Add chard stalks and cook for 3-4 minutes
until tender. Drain on paper towel. Heat another 1 tbs oil and add chard
leaves. Season and cook for 2-3 minutes until tender. Drain on paper towel.
2. Heat remaining 2
tbs oil. Cook bread for 3-4 minutes until golden. Add garlic, cumin, chilli and
oregano, and cook for 1 minute. Transfer to a food processor with vinegar and
whiz until fine crumbs.
3. Return crumbs to
fry pan with chickpeas, saffron water and paprika. Stir until chickpeas are hot.
Add chard and stir to warm through, then serve immediately.
