Rainbow chard with chickpeas

Chard is a nutritional powerhouse, with one small serving providing many of your daily nutritional needs. It is at its best during June to August and again from October to April and very versatile. Try it in an omelette or in stir fries to help boost your wellbeing.

Serves 6


175g dried chickpeas, soaked overnight or one 400g can cooked chickpeas if short on time

1 large garlic clove, peeled and left whole

6tbsp olive oil

1kg Rainbow or Swiss chard

1 medium red onion, peeled and chopped

2 medium carrots, peeled and cut into small pieces

2 dried red chillies, crumbled

250ml white wine

2tbsp passata

1 tsp dried thyme

3 handfuls of flat-leaf parsley leaves

2tbsp fresh lemon juice

Extra-virgin olive oil, to serve

  1. Drain the chickpeas, place in a pan and cover with fresh water. Add the garlic and 1tbsp of the olive oil.

  2. Bring to the boil, then simmer, partially covered, for 45 minutes until tender. Remove from the heat and keep in the cooking liquid until ready to use. If using canned chickpeas, no need to cook these, jut skip this step.

  3. Separate the large stems from the chard leaves. Cut the stems into pieces the size of the chickpeas. Blanch the stems in boiling water until tender, then add the chard leaves and wilt; drain. Chop the leaves coarsely.

  4. Heat the remaining olive oil in a large pan over a medium heat. Add the onion and carrots and cook slowly for 15 minutes, or until the carrots are tender. Season with sea salt and black pepper and add the chilli.

  5. Add the drained chickpeas, then pour in the wine and reduce almost completely.

  6. Add the passata and dried thyme and reduce until very thick.

  7. Add the chard and mix.

  8. Season and cook for 10 minutes.

  9. Chop the parsley leaves and add to the mixture with the lemon juice.

  10. Serve sprinkled with a little extra-virgin olive oil.