Page title and description

Spanish-style Swiss chard with chickpeas
Cook's notes
Variation Make a more substantial meal by adding thickly sliced Spanish cooking chorizo near the beginning, along with the onions, or tinned sardines near the end, along with the chard leaves.Ingredients
- 2 large heads or bunches of Swiss chard (500g–600g)
- 2–3 tbsp olive oil, plus a little extra for garnishing
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 x 400g can chickpeas, drained
- 1½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 2 tsp sherry vinegar, or to taste
- salt and black pepper

Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Detach the chard leaves from the stems. Cut the stems into 2cm lengths and the leaves into 5cm-wide ribbons. Blanch and squeeze the chard stems and leaves. -
Step 2
Heat the olive oil in a wide frying pan and cook the onion with a pinch of salt on a medium heat for about 10 minutes, until soft. Add the garlic and cook a further 2 minutes. Add the chickpeas, chard stems, paprika and cayenne and cook for 3–4 minutes, stirring often. Finally, stir in the chard leaves and cook for a further 3–4 minutes. -
Step 3
To finish, season with salt and pepper, a drizzle of olive oil and a couple of splashes of sherry vinegar to brighten the flavour.