chick­peas with SWISS chard

Serves 6 TO 8

Condé Nast House & Garden - - GOURMET -

Inz­imino means the com­ing to­gether of in­gre­di­ents, such as chick­peas and swiss chard. We serve this as a starter or with lamb. 175g dried chick­peas, soaked overnight 1 large gar­lic clove, peeled

6T olive oil

1kg Swiss chard 1 medium red onion, peeled and chopped 2 medium car­rots, peeled and cut into small pieces

2 dried red chill­ies, crum­bled

250ml Pinot Gri­gio 2T slow-cooked tomato sauce (see recipe be­low) 3 hand­fuls of fresh flat-leaf pars­ley leaves 2T fresh le­mon juice ex­tra-vir­gin olive oil

For the slow-cooked tomato sauce

3T olive oil

2 medium red onions, peeled and very thinly sliced into rounds 2 gar­lic cloves, peeled and cut into sliv­ers

2 x 1kg jars peeled plum toma­toes, drained of juice

1. drain the chick­peas and place in a saucepan with fresh water to cover. add the gar­lic and 1 ta­ble­spoon of the olive oil. Bring to the boil, then sim­mer, par­tially cov­ered, for 45 min­utes or un­til ten­der. re­move from the heat and keep the chick­peas in their cook­ing liq­uid un­til ready to use. 2. sep­a­rate the large stems from the swiss chard leaves. cut the stems into pieces the size of the chick­peas. Blanch the stems in boil­ing water un­til ten­der, then add the chard leaves and wilt; drain. chop the leaves coarsely. 3. heat the re­main­ing olive oil in a large pan over a medium heat. add the onion and car­rots and cook slowly for 15 min­utes or un­til the car­rots are ten­der. sea­son with sea salt, black pep­per and the chilli. 4. add the drained chick­peas, then pour in the wine and re­duce al­most com­pletely. add the tomato sauce and re­duce un­til very thick. add the chard and mix. sea­son and cook for 10 min­utes. 5. chop the pars­ley leaves and add to the mix­ture with the le­mon juice. serve sprin­kled with a lit­tle ex­tra-vir­gin olive oil. 6. To make the tomato sauce, heat the olive oil in a large saucepan or fry­ing pan, add the onions and cook over a low heat un­til they are very soft. This will take at least 40 min­utes – the onions must dis­ap­pear into the tomato sauce. 7. add the gar­lic 5 min­utes be­fore the end of cook­ing. now add the toma­toes and stir to break them up. sea­son with sea salt and freshly ground black pep­per. 8. cook slowly, stir­ring oc­ca­sion­ally, for at least 1.5 hours. When the sauce is ready, it will be dark red and ex­tremely thick, with no juice at all, and the oil will have come to the sur­face.

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