Name: Chickpea and chard stew
Cook time: 20 min
Yield: 2
Ingredients: 150 g of frozen chard; 1 garlic clove; 30 g olive oil; 3 tablespoons tomato sauce; 300 g of cooked chickpeas; 300 g of hot broth to cook the chickpeas or vegetables; 2 boiled eggs

Chickpea and chard stew

Vegetables20 minutes2 people400 calories

(993 votes)

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By Mayra Fernandez Joglar

There are many typical dishes of Easter, both confectionery , the salty, but if I had to stay with one I would definitely stay with a good chickpea and vegetable stew like the one we're going to cook today.

In particular, this chickpea and chard stew is one of those for vigil, the kind that is taken on Good Friday, because they do not contain meat or fish, only chickpeas, chard and hard-boiled eggs.

By using chickpeas already cooked (from the pot or using traditional methods) the preparation time is significantly reduced. So in just 20 minutes we will have a typical dish of Easter at our table.

Frozen Swiss chard will reduce its weight once it has been thawed and drained. They will go from 150 g to only 50 g, which is the amount that we have to incorporate into the sauce.

Chickpea and chard stew

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The chickpea and chard stew contains only natural ingredients. It is also a typical dish of the gastronomy of Easter.

Mayra Fernandez Joglar

Recipe type: vegetables
Calories: 400
Rations: 2

Cooking time: 20M
Total time: 20M

Ingredients

150 g of frozen chard
1 garlic clove
30 g olive oil
3 tablespoons tomato sauce
300 g of cooked chickpeas
300 g of hot broth to cook the chickpeas or vegetables
2 boiled eggs

Preparation

Put the oil in the glass and program 5 minutes, Varoma temperature, spoon speed. While peeling and slicing the garlic clove. When there are 3 minutes to go to finish, pour the slices into the glass through the nozzle.
After the time, add the well drained chard. Program 3 minutes, Varoma temperature, spoon speed.
Then pour the three tablespoons of fried tomato and re-program 3 minutes, Varoma temperature, spoon speed.
Then add the cooked chickpeas to the sofrito program 3 minutes, 100º, spoon speed, left turn.
Add the hot broth and continue cooking, programming 5 minutes, 100º, spoon speed, left turn.
While peeling and cutting the cooked eggs in half. At the end of the time, distribute the stew on the plates and decorate with the boiled eggs.

TM21 equivalences

More information - Panburned / Potatoes stewed poorly

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CLARAESTHER said

ago 12 years

I LOVE THIS RECIPE. I WANT TO DO IT THIS WEEK. MY QUESTION IS THAT I BUY THE FRESH ACCELGAS AND YOU PUT FROZEN IN THE RECIPE. SHOULD I USE THE SAME COOKING TIME OR IS IT DIFFERENT? THANK YOU

Reply to CLARAESTHER

Mayra Fernandez Joglar said

Hi Clara,

If you only use the leaves you can follow the recipe to the letter.
If you also use the stalks, then you will have to increase the cooking time by at least 10 minutes.
Kisses!

Reply to Mayra Fernández Joglar

Nuria said

ago 11 years

Hi Mayra, I loved the recipe, old slow cooker flavor .... incredible. Congratulations, you know that I have already forwarded it several times. And supersanooooo. Thanks

Reply to Nuria

Thank you very much for your comment. I hope that when people see your words they are encouraged to prepare it.

Thanks also for the diffusion !! 😉

Regards!

vanesa said

ago 8 years

and if you use dried chickpeas? how long? Thank you

Reply to vanesa

Maribel said

ago 6 years

Hello Mayra,
For 4 people I have to double the ingredients and the cooking time is the same?
Thank you very much
Maribel

Reply to Maribel

Hello Maribel:
I would put 1 more minute on steps 2, 3 and 4.
For step 5 I would give it double the time to make sure it is well done.
Regards!