The weekend is over and we need to think about the menu we will eat for the week already. Sometimes it can be a real headache to go back a thousand times to the idea of a recipe that we wanted to make but didn’t have all the ingredients and therefore refused to prepare it. We bring a solution to solve this problem: With chickpeas, chard, and some turmeric, it’s the perfect scoop recipe for the winter.
It is an ideal dish to combat colds, does not contain saturated fat and is full of benefits for our body. It’s a simple casserole Vitamins B1, B2, B6 and C. In addition, phosphates, which help the body to function properly. nervous system and reduces the risk of heart attack. And although chard is not liked by the majority of the public, it is beneficial for many diseases such as kidney inflammation, hepatic colic or diabetes.
Contents
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300 g of raw chickpeas.
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1 liter and 1/2 water for soaking.
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1 bunch of chard.
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1 red onion
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Shelled 4 cloves of garlic.
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5 tablespoons of Extra Virgin Olive Oil.
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Salt
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1/2 tablespoon ground pepper potpourri.
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1/2 tablespoon of turmeric powder.
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1 tablespoon of whole wheat flour.
detailing
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Soak the chickpeas in 1.5 liters of water the day before cooking. The next day, we heat the oil in a casserole on low heat, crush the garlic with its husk, and put it in the casserole to brown.
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Cut the onion into small cubes, add to the stewpan, add half a tablespoon of the mixture of salt and ground pepper and mix everything with a spatula for 15 minutes.
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Now let’s move on to the chard, first you need to cut the stems with a knife, wash them, peel the stems with a peeler and separate the strings so that chewing is not annoying. Then we will cut the leaves and stems and add them to the pot.
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Add half a tablespoon of turmeric and sauté for five minutes over medium heat, stirring constantly with a silicone spatula. Drain the soaked chickpeas keeping their water. Add a tablespoon of whole wheat flour and sauté for three minutes. Then we will put the drained chickpeas in the pot and mix them. We will add the soaking water little by little and without interrupting the extraction.
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Cook over medium heat for three hours, stirring occasionally, after this time try the chickpeas and if they are still a little hard add a little more water to the pot to extend the cooking time. If everything is already cooked, we put it on the plate, adding a sprig of parsley or dill to garnish, and that’s it!