Chickpeas, carrots & chard – Kichererbsen, Karotten und Mangold

IMG_4679

 

 

 

 

 

 

Back to the quest for great vegetable dishes and this one has proven itself many times over and therefore is a recurring dinner guest in our house. I love the combination of creamy chickpeas with sweet carrots and earthy chard in a pleasantly spiced sauce. A spritz of lemon finishes it with a jolt of acidity and lots of parsley for a fresh green note. A completely satisfactory & comforting dish on its own, this makes a pleasant change even for die-hard carnivores: add a fried egg or pan-fried halloumi slices for a fantastic vegetarian supper; at other times it’s a great partner to grilled lamb chops or a firmly fleshed fish like monkfish (Baudroi, Seeteufel or Lotte).

As always, find the recipe in English & Rezept auf Deutsch am Ende…

Or… you’ll might want to try out last night’s combination with lamb meatballs in tomato sauce which I’ll write down after today’s chores (my larder project has ballooned into a far bigger task and hopes are high to finish larder, cellar & utility room with a grand opening ceremony for two – certainly we deserve to cut some ribbon here after all that rummaging around – fairly soon, well soon-ish anyway.

Sometimes we’ll exchange spinach for chard for a mellow variation of the theme and are always totally surprised by the different character of this version (here’s a picture of the spinach edition). Over the years I have modified the initial London River Café recipe so much and tweaked every bit here and there to come to our own version, which – as I said above – has a regular part as company to all sorts of mains.

 

Also great with: Za’atar roast chicken, fennel & rosemary pork chops, Bourbon-marinated pork fillet (tenderloin), cauliflower fritters, falafel, lamb meatballs in tomato sauce (coming next)

 

 

 


Chickpeas with carrots and chard (or spinach)

Serves 6-8, adapted originally from the German edition of Rose Gray’s & Ruth Rogers’ The River Café Cook Book (Rezepte aus dem River Café), over time it has morphed into our own version with lots of tweaks here and there and all quantities changed to please us

 

450g (1lb.) green chard leaves chopped with thick stems cut into thin strips; spinach is a good alternative
olive oil
1 large red onion, roughly chopped
3 carrots, roughly chopped
1 small garlic clove, minced
salt & black pepper
3 peperoncini (small Italian chilis) or a generous pinch red pepper flakes
1 glass (200ml or not quite 1 cup) white wine
3 tablespoons tomato passata or tomato sauce (if you have some hanging around)
1 small tin chickpeas / garbanzo beans, drained and rinsed (or cook 100g = ½ cup dried chickpeas*)
3 handful parsley, coarsely chopped
2 healthy squeezes of ½ lemon (1 tablespoon lemon juice)

 

Briefly blanch the rinsed chard (or spinach) leaves, refresh in cold water, drain and press a little to remove some of the excess water and set aside. Heat olive oil in a large braising pan and slowly stew onions and carrots until tender (10-15 minutes). Add the garlic and season with salt, pepper and crushed peperoncini or red chilli flakes. Pour the white wine and slowly simmer until most of the liquid has evaporated. Stir in the tomato sauce, add the drained chickpeas and chard, check the seasoning and simmer for about 10 minutes. Lift the sauce with lemon juice and sprinkle with chopped parsley.
*Cooking dried chickpeas / garbanzo beans: Soak the dried chickpeas overnight in water. Drain and cook them with a teaspoon bicarbonate of soda for about 45 minutes or until tender.

 

 


Kichererbsen mit Möhren und Mangold (oder Spinat)

Für 6-8 Portionen; ursprünglich adaptiert von Rose Gray & Ruth Rogers: Rezepte aus dem River Café.

Sehr lecker als vegetarisches gericht mit gebratenem Halloumi oder einem Spiegelei oder Blumenkohlpuffern oder Falafel. Auch eine großartige beilage zu gegrillten Lammkoteletts, Lammhackbällchen in Tomatensauce (kommen als nächstes), Schweinekoteletts in Fenchel & Rosmarin, Za’atar Brathähnchen, in Bourbon mariniertes & gegrilltes Schweinefilet oder einem festfleischigen Fisch wie Seeteufel / Lotte.

 

450g Mangoldblätter, Blätter grob zerteilt, Stile in dünne Streifen geschnitten oder alternativ Blattspinat
Olivenöl
1 große rote Zwiebel, grob gehackt
3 Möhren / Karotten, grob gehackt
1 kleine Knoblauchzehe, fein gehackt
Salz & schwarzer Pfeffer
3 Peperoncini oder eine großzügige Prise rote Chiliflocken
1 Glas (200ml) Weißwein
3 EL passierte Tomaten oder Tomatensauce (wenn es einen Rest in ihrem Kühlschrank gibt)
1 kleine Dose Kichererbsen, abgetropft (oder man koche 100g getrocknete Kichererbsen*)
3 Handvoll glatte Petersilie, grob gehackt
1 EL Zitronensaft

 

Mangoldblätter oder Spinat kurz blanchieren, in kaltem Wasser abschrecken, abtropfen lassen (eventuell ein wenig auspressen) und beiseite stellen. Olivenöl in einer großen Schmorkasserolle über mittlerer Flamme erhitzen, Zwiebeln und Karotten darin langsam dünsten (nicht bräunen, ca. 15 Minuten). Knoblauch hinzufügen und mit Salz, Pfeffer und im Mörser gemahlenen Peperoncini (oder rote Chiliflocken) würzen. Wein angießen und alles köcheln bis beinahe die gesamte Flüssigkeit verdampft ist. Tomatensauce hineinrühren, abgetropfte Kichererbsen und Mangold hinzufügen, abschmecken und für weitere 10 Minuten garen lassen. Anschließend den Zitronensaft unterrühren und mit der gehackten Petersilie bestreuen.

 

*Getrocknete Kichererbsen kochen: Kichererbsen über Nacht in Wasser einweichen lassen. Am nächsten Tag in Wasser mit einem Teelöffel Natron ca. 45 Minuten kochen bis sie gar sind.

Advertisements

8 thoughts on “Chickpeas, carrots & chard – Kichererbsen, Karotten und Mangold

  1. Wow lecker! Schöne Farbkombination und schön herbstlich. Ich liebe Mangold und Kichererbsen, nur die Kombination habe ich noch nie ausprobiert – aber das ändert sich jetzt. 😉
    LG Nele

    • Thank you Linda, we had a nice weekend with a beautiful dinner invitation. Green chard is so overlooked sometimes and it has such a pleasant taste. Now you’ve mentioned it, I’ll detect some artichoke there. Funny. Have a nice start in the week. N xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s