Chickpeas with chards: Recipe
Chickpeas with chards
The chickpeas with beets is one of those recipes of traditional soup. Very healthy and full of vitamins and proteins ... Protein is the "molecule" of meat. The good thing about chickpeas is that they have as much protein as their own meat. Together with the vegetables, it makes it a very complete recipe.
- 400g of chickpeas
- 500g chard
- 1/4 cup of olive oil
- 1 teaspoon sweet paprika, also known as paprika
- a handful of salt or a spoonful of baking soda
1.- The previous night we put the chickpeas in a big pot. We cover them extensively with water. The chickpeas will absorb water and grow, so they must have more than enough water. Then we add the salt or sodium bicarbonate and let them sit overnight.
2.- The next day, drain the chickpeas from the water and wash them with abundant water from the tap. We put them in the pot where we are going to cook them.
3.- We prepare chard. Separate by cutting with a knife the part of the stem of the leaf. We remove the base of the stem, which is an area full of impurities and then we cut the stem itself in two, longitudinally (lengthwise). Then, with a knife we can remove the trickles from the surface, which are a little coarse. Although, if you do not want to complicate your life, you can leave them. Finally we cut them into large pieces, wash them with water and put them in the pot too.
4.- We do the same with the leaves of the chard. We cut them into large pieces, wash them in abundant water and, to the pot with them.
5.- Cover all the vegetables with water if we like broths or, something less to cover if we like less broth. It may seem little but it is deceptive. The vegetable will diminish a lot during cooking. Then add the olive oil and sweet paprika. They will give flavor and aroma to the preparation.
6.- We cook it. If we do it in a fast pot, we put it at maximum power. When the spit begins to release steam, put it over medium heat and count 20 minutes thereafter. After the time, we extinguish the fire and let rest at least half an hour more, without uncovering. Opening the pot beforehand could be dangerous.
If we do it in a conventional casserole, which I advise if you are a beginner, we cook them over medium heat and cover them. We let it cook for about an hour. Another advantage that offers to do so is that you can always rectify water and, that can be tested, until they are cooked and soft.
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