Summary

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

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Instructions

1. Soak the chickpeas for 12-16 hours, rinse and cook for about 45-60 minutes. Alternatively, rinse pre-cooked chickpeas from the can.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with natural yoghurt and rice or fake rice made from cauliflower (see Carco recipe).