Main Meals

Inzimino de ceci (Chickpeas with Swiss chard)

4
Easy
20 minutes, plus overnight soaking time
1 12 hours
Wine/Spirit Pairing
Villiera Chenin Blanc 2012

Thanks for your rating!

You must be logged in to rate a recipe. Login

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.

Mariana Esterhuizen

Recipe by: Mariana Esterhuizen

View all recipes

Comments

Load more