Chickpeas, Chard, and Turmeric: A Comforting Winter Casserole

Contents

• 300 g of raw chickpeas.

• 1 liter and a half of water for soaking.

• 1 bunch of chard.

• 1 red onion

• 4 cloves of garlic, peeled

• 5 tablespoons of extra virgin olive oil

• Salt

• 1/2 tablespoon ground pepper

• 1/2 tablespoon turmeric powder

• 1 tablespoon whole wheat flour

detailing

1. Soak the chickpeas in 1.5 liters of water the day before cooking. The following day, heat the oil in a casserole over low heat. Crush the garlic with its skin and add it to the pot to brown gently.

2. Cut the onion into small cubes, add to the casserole, and season with half a tablespoon of salt and ground pepper. Stir with a spatula for about 15 minutes until the vegetables soften and perfume the room.

3. Now prepare the chard. Remove the stems with a knife, wash them, peel the stems, and separate the strings so chewing isn’t a nuisance. Then chop the leaves and stems and add them to the pot.

4. Add half a tablespoon of turmeric and sauté for five minutes over medium heat, stirring constantly with a silicone spatula. Drain the soaked chickpeas and reserve the soaking water. Stir in a tablespoon of whole wheat flour and cook for three minutes. Then fold in the drained chickpeas and mix well. Add the soaking water gradually, keeping the mixture moving to avoid lumps.

5. Let everything simmer over medium heat for about three hours, stirring occasionally. If the chickpeas remain a touch firm, add a splash more water and continue cooking. When the pot is tender and fragrant, taste for salt and adjust if necessary. Serve with a fresh sprig of parsley or dill for garnish.