SPANISH-STYLE SWISS CHARD with chickpeas

Name: SPANISH-STYLE SWISS CHARD with chickpeas
Cook time: 30 min
Total time: 30 min
Cuisine: European, Mediterranean, Spanish
Ingredients: 2 large heads or bunches of Swiss chard (500g–600g); 2–3 tbsp olive oil, plus a little extra for garnishing; 1 onion, thinly sliced; 3 garlic cloves, thinly sliced; 1 x 400g can chickpeas, drained; 1½ tsp smoked paprika; ¼ tsp cayenne pepper; 2 tsp sherry vinegar, or to taste; salt and black pepper

3 steps

Cook:30min

Swiss chard is a favourite in Spanish kitchens and in this recipe Riverford Cook Anna pairs it with classic Hispanic ingredients – smoked paprika, chickpeas and garlic. It’s lovely warm out of the pan, but even better if left to infuse for an hour and eaten at room temperature. Cook's notes Variation Make a more substantial meal by adding thickly sliced Spanish cooking chorizo near the beginning, along with the onions, or tinned sardines near the end, along with the chard leaves KO

Updated at: Thu, 17 Aug 2023 11:32:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories127.1 kcal (6%)

Total Fat6.2 g (9%)

Carbs14.6 g (6%)

Sugars3.3 g (4%)

Protein4.7 g (9%)

Sodium397.6 mg (20%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gSwiss chard

2 Tbspolive oil

plus a little extra for garnishing

1 x 400gcan chickpeas

drained

1 ½ tspsmoked paprika

¼ tspcayenne pepper

2 tspsherry vinegar

or to taste

salt

black pepper

Instructions

Step 1

Detach the chard leaves from the stems. Cut the stems into 2cm lengths and the leaves into 5cm-wide ribbons. Blanch and squeeze the chard stems and leaves.

Step 2

Heat the olive oil in a wide frying pan and cook the onion with a pinch of salt on a medium heat for about 10 minutes, until soft. Add the garlic and cook a further 2 minutes. Add the chickpeas, chard stems, paprika and cayenne and cook for 3–4 minutes, stirring often. Finally, stir in the chard leaves and cook for a further 3–4 minutes.

Step 3

To finish, season with salt and pepper, a drizzle of olive oil and a couple of splashes of sherry vinegar to brighten the flavour.