Summary

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

1. Soak the chickpeas in plenty of cold water overnight.
2. 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.
3. 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.
4. Only now salt and pepper, then bring to the boil. Reduce heat and simmer gently for 5-6 minutes.