This is properly a mezze, but it makes a really good side
dish. Swiss chard is one of the best things about the colder months.
800g canned chickpeas (probably 2 tins)
3tsp harissa paste
2tbsp oil
1 red onion, thinly sliced
8 cherry tomatoes
1 bunch Swiss chard
Juice of 1 lemon
Small handful parsley, chopped
No idea what size of bunch the chard should be, so I’m just
going with what I have got. Remove the leaves and shred them. I’m keeping a few
of the stems and slicing them very finely, as they will take longer to cook and
it seems a shame to waste them.
I really favour the Harissa brand called Le Phare du Cape
Bon. The boy told me it translates as The
Good Hope Lighthouse. No idea what that has to do with anything. Anyway its
packaging is iconic, though I think it needs loosening down with a little olive
oil if you’re using it as a condiment.
Onwards! Drain the chick peas and warm them through in the
oil with the harissa paste. Add the onions and tomatoes and cook for another
few minutes, until the tomatoes start to blister and split. Add the Swiss chard
leaves and let them cook for a further 3 minutes until just starting to wilt.
Squeeze in the lemon juice and sprinkle with parsley –
ideally flat leaf.
The boy is cooking the steaks, that this will accompany. His
cat is wrapping himself around his legs. Good luck kitty! I think a big
spoonful of thick set yoghurt would also not go amiss. I’m having a little more
harissa for dipping. The boy decidedly isn’t.
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