- 250 g dried chickpeas
- 170 ml olive oil
- 4 carrots, sliced
- 1 onion, chopped
- 3 garlic cloves, chopped
- Chilli, to taste, finely chopped
- 6 T white wine
- 1 x 400 g can, peeled and chopped tomatoes
- 1 bunch Swiss chard, finely chopped
- Sea salt, to taste
- 3 T parsley, finely chopped
Cover the chickpeas generously with water and soak overnight.
Drain the chickpeas, place in a saucepan, add enough water to cover them and bring to the boil over a medium heat.
Cook until soft, but do not cook to a mush, they should still retain their shape. Drain the chickpeas and set aside.
Heat 4 T olive oil in a large pan and sauté the carrot for 8 to 10 minutes. Add the onion and sauté for 10 minutes.
Add more olive oil, if necessary, then add the garlic and chilli and sauté for a further 5 minutes.
Add the wine, turn up the heat a little and reduce the wine until it has almost evaporated.
Add a little more olive oil and the tomatoes. Simmer gently until the sauce thickens.
Add the chickpeas and Swiss chard and simmer for 5 minutes. Add salt to taste, sprinkle with parsley and add a last good glug of olive oil.