Inzimino

1. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about 4 minutes with a dash of oil. Drain.

2. Heat the remaining olive oil in a heavy pan, add the onions and carrots and cook gently for 15 - 20 minutes until tender. Stir in the canned tomatoes and chickpeas and reduce until thick (approximately 10 minutes).

3. Add the Swiss chard and cook for another 10 minutes. Season to taste with salt and pepper and sprinkle over the chilli and chopped parsley. Squeeze over the lemon juice and add a generous splash of olive oil. Stir together and serve.

Posted By: pants, Feb 17, 15:16:02