Nothing fancy, just a serendipitous combination. Simple, good eating, and satisfying – for the belly, the palate, and the eye.
- Add fresh chard (which is much nicer, if you can get it/grow it), or spinach just before serving. You want it wilted – maybe only a minute for spinach, a couple of minutes more for chard – still green, still “fresh and vibrant”, but soft enough to “coat” the chick peas.
- And thyme to flavour the tomato sauce.
Ingredients [Embarrassing in their simplicity? Or exquisite?]
- 1 tin of chickpeas, drained; or the equivalent in dried chickpeas, soaked, boiled, and drained.
- ½ quantity of tomato sauce
- a goodly bunch of fresh chard, fresh spinach or baby spinach, or (even) frozen spinach
- fresh parsley or coriander
- Make up the tomato sauce, ideally without the green pepper, and with fresh (or dried) thyme; allow to simmer for 20-30 minutes.
- Or retrieve and defrost a portion from the freezer; add a sprig of chopped fresh thyme, or a pinch of dried thyme.
- Add the drained chickpeas and simmer for 10 minutes or so, so they thoroughly warm through and the sauce thickens and glistens around them. Season with salt and pepper.
- Roughly chop the vegetable leaves (remove the thick stalks/veins of chard first).
- A couple of minutes before serving, pile the spinach/chard into the chickpea and tomato mixture, and add the chopped parsley/coriander. Mix through, cook until the greens have only just wilted. Serve with Pitta Bread (home made is best).