Chard and Chickpeas Recipe from Cathy
One bunch (10-20 stems) chard ( or Beetroot tops)
One onion- optional
Oil to fry
200-400g cooked or tinned chick peas
Chilli/Black Pepper/Spice Mix powder or other flavouring as wished
Separate and wash stems and leaves of chard, chop up separately.
In a frying pan slowly soften the onions and chard stalks until starting to brown slightly. Add any flavouring at this point and allow to cook for a minute, then add the drained chick peas. Continue to cook for 5-10 mins add a little water or cooking liquid from the chick-peas if too dry. Finally add the chopped leaves and continue to cook stirring them in and adding more liquid if needed.
Serve with rice or pasta or polenta as a meal or as a vegetable to accompany lamb.