Garbonzo Bean and Chard Stew

This recipe is another from Plenty: Vibrant Recipes from London's Ottolenghi..... it is simple and nourishing in the best kind of way. I am going to offer you the abridged and quick version (just buy the cookbook, you won't be sorry!):

Blanch the chard with their stems.

In a pan, with olive oil, add caraway seeds. After a few minutes toss in choppped carrots, chard & stems, Garbonzo beans (1 can). (Fell free to add any veg in your fridge that begs to be eaten!)

Continue to cook until carrots are tender... top with chopped cilantro and a dollup of greek yogurt (if you please).

Serve as is or on top of rice....quinoa...toast.... So easy and so good.

 

Comments

[Desi]

i had this cookbook and i liked the things i made out of it, but not enough. i felt like they were close to other things i liked better. i ended up reselling it. i get weird like that.

i'm going to try your abridged version.

[Shelly]

Desi, I have no doubt that your cookbook collection is top notch (A book has to be stellar to stay worthy of shelf life right?)

I know what you mean though...sometimes I will master a few recipes from a book and then if the rest is blah I'll resell the book (retaining the recipes I do like of course)

Good luck with the abridged versions -I'll document them as I make them!