If you want to add more legumes to the menu, you have to try this recipe with cooked chickpeas. It also meets several requirements: is simpleit takes few ingredients and has a good nutritional contribution. A portion of chickpeas with chard, along with a cup of quinoa and cherry tomato is a dinner that I always prepare.
Chickpeas have many properties: they are rich in fiber, they have a high nutritional value and, above all, they are versatile in the kitchen. In salads, soups, creams, crushed in hummus or sautéed with vegetables, these are some of the many ideas to incorporate more legumes, one of the foods that is recommended to be eaten at least once (or more) a day.
Specially for vegetarians and/or veganslegumes are synonymous with valuable nutrients for the body and vegetable protein source so they quench easily and are essential.
To prepare the chickpeas with chard, we can take advantage of the jar legumes. Like the rest of the legumes, the chickpeas require soaking time and subsequent cooking. For this reason, with the help of canning, you can save several hours in the kitchen. The only thing to keep in mind when cooking with them is remove the liquid that accompanies them Under running water, they rinse off in a couple of minutes. This is important, since they can have an excess of salt and that conserved aftertaste is not always pleasant.
Chickpeas being the star of the dish, all that remains is to brown them in a pan with a few drops of olive oil, the white onion and the chard leaves. When they are at their point and have lost half their initial volume, add the cooked chickpeas and season with a pinch of salt, pepper, cumin and turmeric. The very heat of the pan allows the flavors to integrate.
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In less than 30 minutes, the portion of chickpeas with chard will be ready to eat. I suggest accompanying with a portion of cereals (be it rice, millet, quinoa, buckwheat or bulgur) and cherry tomatoes, the set makes an exquisite vegetable dish.
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