chickpeas and chard

[ramtops]

There was a bunch of swiss chard lurking in the fridge; and we were slightly over-tomato’d.  So I soaked some chickpeas overnight on Friday, and bunged them in the slow cooker with some boiling water at early o’clock on Saturday, so that we could construct something for supper.

Sliced the chard into 1 cm strips, and blanched it for 2-3 minutes.  Skinned and chopped three fat tomatoes (actually, I got Pete to do that, as raw tomato makes me heave).

Fried about 1 dessertspoon of caraway seeds and an onion in some olive oil, then added tomatoes, ground coriander, some tamarind paste (watered down), some water and cooked that down for about 20 minutes, then added chickpeas and chard.  Chopped fresh coriander went in at the end, along with the juice of half a lemon.

We ate it with rice, and it was lovely.  A tub went in the freezer, and the last couple of spoonsful served as a base for a chickpea salad to go with yesterday’s barbie.

As usual, of course, there are Still More Chickpeas.  Some are being dealt with for tonight’s supper (details to follow), and the rest will go for hummous, I think.

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Mirrored from Reactive Cooking.