Summary

Ingredients

• 800 g Swiss chard
• 400 gr. can chickpeas
• 1 stick celery
• 2 carrot (s)
• 1 large onion (s), red
• 2 cloves garlic
• 4 tablespoon olive oil
• 1 cup tomato, happened
• 1 sprig rosemary
• 3 sage leaves
• 2 bay leaves
• 2 tablespoon wine
• salt
• Peperoncino

Print Recipe Pin Recipe

Instructions

1. Wash the chard thoroughly, cut into strips approx. 5 cm wide and set aside to drain. Puree half of the chickpeas.
2. Chop the onions, garlic and celery into small pieces; Roughly grate the carrots. Heat the olive oil in a large saucepan, then add the chopped vegetables and fry until golden over a low heat. Add the tomatoes, rosemary, sage and bay leaves and pour over the wine and a cup of water. Let simmer for a few minutes.
3. Now put the prepared Swiss chard into the pot and cook covered with a low temperature and with the pot closed until its volume has reduced. Add the cherry peas. Now let the stew cook until the chard has turned dark green and the fat from the fried vegetables (soffritto) floats on the surface. Stir in between, seasoning with salt and chili peppers. If too much water evaporates, add a little. The zemin is ready after about 30 minutes.
4. Remove the saucepan from the heat, remove the bay leaves and let cool for 5 minutes before serving.
5. If you like to cook the chickpeas yourself, add sage and bay leaves directly to the cooking water and leave the herbs out of the soup. The cooking water of the chickpeas is used instead of normal water to pour on the soup.