Summary
| Prep Time | 35 mins |
| Total Time | 12 hrs 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 250 g chickpeas, dried
- 750 ml water
- 1 carrot (s), finely diced
- 1 sprig parsley, smooth
- 1 bay leaf
- 1 onion (s), chopped
- 2 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 onion (s), red, finely chopped
- 2 tomato (s), ripe, roughly diced
- 250 g Swiss chard, rouhly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in plenty of cold water overnight.
- Drain and pour into a large saucepan with 750 ml of water. Add the carrot, sprig of parsley, bay leaf and onion. Bring to a boil, skimming the foam off the surface. Simmer on a low flame for about 20-25 minutes, until all ingredients are soft.
- In the meantime, fry the garlic and the red onion in olive oil for 3-4 minutes, stirring frequently. Pour into the saucepan with the chickpeas and stir in the chard at the same time.
- Only now salt and pepper, then bring to the boil. Reduce heat and simmer gently for 5-6 minutes.
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