Chickpea Curry with Swiss Chard and Salted Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 13 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 125 g chickpeas, dried, alternatively 250 cooked from the can
- 250 g Swiss chard
- 1 onion (s)
- 2 cloves garlic)
- 1 ½ teaspoon coriander
- 1 ½ teaspoon cumin
- 1 tablespoon tomato paste
- 1 can tomato (s), chopped, 400 g
- 1 lemon (s), (salted lemon) and / or zest and juice 0.5 untreated lemon
- Pepper, black, freshly ground
- salt
- sugar
- olive oil
- Parsley, smooth
- Natural yoghurt
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas for 12-16 hours, rinse and cook for about 45-60 minutes. Alternatively, rinse pre-cooked chickpeas from the can.
- Thinly slice the onion, finely dice the garlic and pestle the coriander. Fry the onion, garlic, coriander and cumin in olive oil. Don`t let it get brown! Now add the tomato paste and fry for about 2 minutes.
- Add the chickpeas and tomatoes, if available and desired, stir in a finely diced salted lemon and approx. 200 ml of water. Season with black pepper and a good pinch of sugar and simmer gently for about 20 minutes. If it thickens too much, add more water.
- In the meantime, wash the chard and cut it crosswise into not too fine strips. After the 20 minutes add to the dish and simmer for another 10-15 minutes.
- If you did not use salt lemon, add lemon zest and lemon juice, season to taste again - be careful with salt because of the salt lemon. Sprinkle with finely chopped parsley.
- Serve with natural yoghurt and rice or fake rice made from cauliflower (see Carco recipe).
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