Chard Stem with Chickpeas



  • 1/2 cup rice (Boiled)
  • 5 cloves of garlic (finely chopped)
  • 1/2 cup chickpeas (soaked and boiled the night before)
  • 300 g beetroot stems (Or 1 bunch of chard stems)
  • 4 glasses of water (warm)
  • 1 tablespoon of tomato paste
  • 1 tablespoon of chili paste
  • 1 teaspoon of sugar
  • 1 tablespoon of hazelnut oil
  • 2 tablespoons of mint
  • 2 tablespoons of grape vinegar
  • Salt, pepper
  • Allspice

Cook the rice by steaming or boiling it in water.
After cleaning the bicep stems, the first knuckle of your finger, about 2 cm. cut into size and cook in a boiling steamer until it turns phosphorescent.
Put the tomato and pepper paste in a bowl. After adding the sugar and vinegar, add all the spices except the mint.
Mix all the ingredients in a saucepan and add warm water and bring to a boil. Lastly, add the mint and garlic and remove from the fire.
Serve hot.


 

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