Chickpeas and Chard/Spinach

Nothing fancy, just a serendipitous combination. Simple, good eating, and satisfying – for the belly, the palate, and the eye.

Two tricks.

  • 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

Method

  • 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).
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