Rosehips on a Kitchen Table: Seasonal Recipes for Foragers and Foodies by Carolyn Caldicott & Chris Caldicott

Author:Carolyn Caldicott & Chris Caldicott [Caldicott, Carolyn & Caldicott, Chris]
Language: eng
Format: epub
Tags: Cooking, Foraging
ISBN: 9781781011430
Google: InF1AwAAQBAJ
Publisher: Frances Lincoln
Published: 2014-03-06T00:00:00+00:00

SPICED CHARD WITH CHICKPEAS

Serve with new potatoes or rice or just pile on buttered toast and top with a poached or fried egg. A side of thick-sliced spicy chorizo sausage sautéed until crunchy also enhances the smoky flavours of this dish.

400g/14oz chard

400g/14oz tin chickpeas

4 tablespoons olive oil

1 medium red onion, diced

2 garlic cloves, finely chopped

1 red pepper, diced

2 medium courgettes, cubed a pinch of chilli flakes

1 teaspoon ground coriander

1 scant teaspoon pimentón (smoked paprika)

2 plum tomatoes, diced

a handful of chopped coriander leaves

salt and black pepper

Thinly slice the chard stems and leaves, taking care to keep the sliced stems separate.

Drain and rinse the chickpeas.

Heat the olive oil in a wok, add the onion, garlic and red pepper and stir-fry until they start to soften. Add the cubed courgettes and the sliced chard stems and continue to stir-fry until soft.

Add the spices and stir-fry for a minute or so.

Add the diced tomatoes, the chickpeas and the sliced chard leaves. Continue to cook until the chard has wilted and any juice from the tomatoes has reduced. Stir in the chopped coriander and season to taste.

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