Garbanzos con Acelgas (Chickpeas with Chard)

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Garbanzos con Acelgas (Chickpeas with Chard)

Garbanzos con Acelgas (Chickpeas with Chard) is a modern Spanish recipe for a classic stew of chickpeas and chard that's adapted to be cooked in a pressure cooker and which is served with garlic-flavoured oil. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Chickpeas with Chard (Garbanzos con Acelgas).

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Spice Recipes Bean Recipes Spain Recipes

Garbanzos con Acelgas (Chickpeas with Chard) a Classic Spanish recipe for a Christmas treat of marshmallow and cornflake candies shaped to look like holly wreaths.

Ingredients:

350g dried chickpeas (garbazo beans)
1kg fresh chard
6 tbsp olive oil
5 garlic cloves, sliced thinly
1 tbsp ground cumin
salt and freshly-ground black pepper, to taste
1 tsp paprika

Method:

Wash the chickpeas, place in a pressure cooker and barely cover with water. Place over high heat, bring to pressure, reduce the heat to stabilize the pressure and cook for 25 minutes. After this, release the pressure quickly by placing the pressure cooker under cold, running, water.

Wash and finely shred the chard (discard the stalks). Add the chopped chard to the pressure cooker, place back on the heat and cook for about 15 minutes, or until the chard is tender, the beans have broken down and the mixture is fairly dry.

In the meantime, fry the garlic in the oil until aromatic. Scatter over the cumin and fry briefly then adjust the seasonings to taste and take off the heat.

Season the bean and chard mix, turn into a warmed serving bowl and sprinkle over the paprika. Drizzle over the garlic and cumin oil then serve immediately.