Name: Inzimino di Ceci (Chickpeas with Swiss Chard)
Yield: Serves 6–8
Cuisine: Italian
Ingredients: 1 large garlic clove, peeled; 2 dried chillies, crumbled; sea salt and freshly ground black pepper; 1 medium red onion, peeled and coarsely chopped; 250 ml (8 fl oz) white wine; 2 tablespoons Tomato Sauce; 900 g (2 lb) Swiss chard leaves, washed, large stems removed; 175 g (6 oz) dried chickpeas soaked overnight; 2 tablespoons lemon juice; 3 handfuls flat-leaf parsley; extra virgin olive oil; 6 tablespoons olive oil; 2 medium carrots, peeled and cut into small pieces

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

175 g (6 oz) dried chickpeas soaked overnight
1 large garlic clove, peele

Method

Drain the chickpeas and place in a saucepan with water to cover, add the garlic, and 1 tablespoon of the olive oil. Bring to the boil, then simmer for 45 minutes or until tender. Keep in their liquid until ready to use. Blanch the chard and chop coarsely.

Heat the remaining olive oil in a large pan over medium heat, add the onion and carrot, and cook slowly for 15 minutes, or until the

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Ingredients

Method

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