Pasta with Chickpeas and Chard Recipe
Ingredients
| Chickpeas | 350 Gram, soaked | |
| Spinach | 500 Gram | |
| Onions | 350 Gram, thinly sliced | |
| 2-3 tablespoons fruity olive oil | ||
| Garlic | 3 Clove (5gm) | |
| Finely grated zest of 1 lemon, juice of 1-2 lemons | ||
| Dill | 25 Gram, finely chopped | |
| Ground black pepper | 1 To taste | |
| Spaghetti | 250 Gram | |
| Salt | To Taste | |
Directions
Drain the soaked chickpeas, put them in a saucepan and just cover them with cold water.
Bring them to the boil and simmer for 10 minutes.
Drain and rinse them, put them back into the pan, just covering them again with water.
Bring to the boil and simmer 1-1 1/2 hours until tender.
Check them from time to time and add water if they are drying out.
In a fairly large, heavy-bottomed saucepan saute the onions in olive oil until golden.
Add the garlic, the grated zest of 1 lemon and the chickpeas.
Season with pepper and cook over medium-low heat for about 5 minutes.
Add the chopped leaves and simmer for about 5-10 minutes until these are tender.
Add the juice of 1 lemon, chopped dill and season the dish.
Stir, add the juice of the second lemon, if needed, and remove from the heat.
In a large pot of boiling water cook the spaghetti until al dente - about 8 minutes.
Drain and transfer to a warmed serving bowl.
Add the chickpeas and chard, toss and serve.
Bring them to the boil and simmer for 10 minutes.
Drain and rinse them, put them back into the pan, just covering them again with water.
Bring to the boil and simmer 1-1 1/2 hours until tender.
Check them from time to time and add water if they are drying out.
In a fairly large, heavy-bottomed saucepan saute the onions in olive oil until golden.
Add the garlic, the grated zest of 1 lemon and the chickpeas.
Season with pepper and cook over medium-low heat for about 5 minutes.
Add the chopped leaves and simmer for about 5-10 minutes until these are tender.
Add the juice of 1 lemon, chopped dill and season the dish.
Stir, add the juice of the second lemon, if needed, and remove from the heat.
In a large pot of boiling water cook the spaghetti until al dente - about 8 minutes.
Drain and transfer to a warmed serving bowl.
Add the chickpeas and chard, toss and serve.
Chef
