Ingredients

Method

• 250 g dried chickpeas
• 170 ml olive oil
• 4 carrots, sliced
• 1 onion, chopped
• 3 garlic cloves, chopped
• Chilli, to taste, finely chopped
• 6 T white wine
• 1 x 400 g can, peeled and chopped tomatoes
• 1 bunch Swiss chard, finely chopped
• Sea salt, to taste
• 3 T parsley, finely chopped

Method

Ingredients

Cover the chickpeas generously with water and soak overnight.

Drain the chickpeas, place in a saucepan, add enough water to cover them and bring to the boil over a medium heat.

Cook until soft, but do not cook to a mush, they should still retain their shape. Drain the chickpeas and set aside.

Heat  4 T olive oil in a large pan and sauté the carrot for 8 to 10 minutes. Add the onion and sauté for 10 minutes.

Add more olive oil, if necessary, then add the garlic and chilli and sauté for a further 5 minutes.

Add the wine, turn up the heat a little and reduce the wine until it has almost evaporated.

Add a little more olive oil and the tomatoes. Simmer gently until the sauce thickens.

Add the chickpeas and Swiss chard and simmer for 5 minutes. Add salt to taste, sprinkle with parsley and add a last good glug of olive oil.