When Rose Grey was serving this dish up at the River Café over 25 years ago, most people in England didn’t even know what Chard was. Now a days we are so much more educated and I grow so much of the stuff on my allotment I barely know what to do with it. This simple dish of chard and chickpeas is a great way of using it up.
Inzimino di Ceci – Chickpeas with Swiss Chard
Adapted from The River Cafe
175 g (6 oz) dried chickpeas, soaked overnight (or use 2 tins)
1 large garlic clove, peeled
1 tin good quality plum tomatoes
2 cloves garlic, peeled and very thinly sliced
6 tablespoons olive oil
900 g (2 lb) Swiss chard leaves, washed and large stems removed
sea salt and freshly ground black pepper
1 red onion, peeled and coarsely chopped
2 carrots, peeled and cut into small pieces
2 dried chillies, crumbled
250 ml (8 fl oz) white wine
3 handfuls flat leaf parsley
2 tablespoons lemon juice
Extra virgin olive oil
Drain the chickpeas and place in a saucepan with water to cover, add the garlic, and 1 tablespoon of olive oil. Bring to the boil, then simmer for 45 minutes or until tender. Keep in their liquid until ready to use. Fry the thinly sliced garlic in some good olive oil until light golden brown. Add the tinned tomatoes with some water to rinse out the tin and season well with sea salt and freshly ground black pepper. Break up the tomatoes with a wooden spoon and gently reduce. Blanch the chard, cool, squeeze out excess water and chop coarsely.
Heat the remaining olive oil in a large pan over medium heat, add the onion and carrot, cook slowly for 15 minutes or until the carrots are tender. Season with salt, pepper and chilli. Pour in the wine and reduce almost completely. Add the tomato sauce and reduce until very thick. Add the chard and chickpeas and mix. Season and cook for 10 minutes. Chop two thirds of the parsley leaves, and add to the mixture with the lemon juice. Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.