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Rainbow chard with chickpeas

Name: Rainbow chard with chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup (80ml) olive oil; 1 bunch rainbow chard, stalks thinly sliced; 1 cup torn white bread; 2 garlic cloves, thinly sliced; 1/2 tsp ground cumin; Pinch of dried chilli flakes; 1/2 bunch oregano, leaves chopped; 1 tbs white balsamic vinegar; 400g can chickpeas, rinsed, drained; Pinch of saffron threads, infused in 1/2 cup (125ml) hot water for 5 minutes; 1/4 tsp smoked paprika (pimenton)

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by Jesse Gerner

Chef

Oct 03, 2015

This is a play on the Spanish dish garbanzos con espaincas, or chickpeas with spinach. Adding rainbow chard gives it more body and colour.

1/3 cup (80ml) olive oil
1 bunch rainbow chard, stalks thinly sliced
1 cup torn white bread
2 garlic cloves, thinly sliced
1/2 tsp ground cumin
Pinch of dried chilli flakes
1/2 bunch oregano, leaves chopped
1 tbs white balsamic vinegar
400g can chickpeas, rinsed, drained
Pinch of saffron threads, infused in 1/2 cup (125ml) hot water for 5 minutes
1/4 tsp smoked paprika (pimenton)

Method

1.

Heat 1 tbs oil in a large frypan over medium heat. Add chard stalks and cook for 3-4 minutes until tender. Drain on paper towel. Heat another 1 tbs oil and add chard leaves. Season and cook for 2-3 minutes until tender. Drain on paper towel.
2.

Heat remaining 2 tbs oil. Cook bread for 3-4 minutes until golden. Add garlic, cumin, chilli flakes and oregano, and cook for 1 minute. Transfer to a food processor with vinegar and whiz until mixture resembles fine crumbs.
3.

Return crumbs to frypan with chickpeas, saffron water and paprika. Stir until chickpeas are hot. Add chard and stir to warm through, then serve immediately.