How to make Chard and chickpeas STEW | Spanish Kitchen

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water reduces cost significantly.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can provide a different flavor profile.

Soak 300gr of chickpeas the night before and drain well.

Cut the bread into cubes and peel and chop the garlic.

Fry the bread and garlic in a pan with about 5 tablespoons of olive oil until golden, then remove to a bowl.

Chop the green pepper and onion and cook in the same pan.

Mash the fried bread with the garlic in a mortar.

When the vegetables are tender, add the vegetable stock cube and remove the pan from heat.

Add 1 tablespoon of paprika to the pan and stir well.

Return the pan to heat, add the can of crushed tomato, a little salt, and sugar, and let it cook for about 10 minutes.

Add the bread and garlic mash to the pan and mix well to prepare the sauce.

Put the soaked chickpeas in the express pot, cover with water, and cook for 20 minutes over medium heat.

After the chickpeas are cooked, add the chard to the pot and cook for 2 minutes more.

Add the sauce to the pot and stir carefully not to break the chickpeas, then let it simmer for about 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary