Chickpeas with Swiss Chard - Inzimino di Ceci

With the abundance of Swiss Chard on my allotment I thought I would resurrect an old favourite of mine - Chickpeas with Swiss Chard.  This a River Cafe recipe that can never fail.  I imagine originally it was a vegetable accompaniment but it is so versatile - eat on it's own, make a little more 'saucy' and it turns into  pasta sauce.  Delicious. So thank you River Cafe to bring this delight of a dish. I have changed some elements just in case you do not have any 'tomato sauce' hanging around.

175g dried chickpeas soaked overnight or a tin of pre-cooked chickpeas
1 large garlic clove peeled
6 tablespoons olive oil
900g swiss chard leaves washed with large stems removed (I personally keep the stems and chop into small pieces - depends on how much you love Swiss Chard)
sea salt and freshly ground black pepper
1 medium red onion peeled and coarsely chopped
2 medium carrots peeled and cut into small pieces
2 dried chillies crumbled
250ml white wine
2 tablespoons tomato sauce or about 1/2 a tin of tomatoes (not quite as good but definitely cuts the mustard)
3 handfuls flat leaf parsley
2 tablespoons lemon juice
extra virgin olive oil

If you are using dried chickpeas, soak them in a generous amount of water overnight.
Drain the chickpeas and place in a saucepan with water to cover add the garlic and 1 tablespoon of the olive oil.
Bring to the boil then simmer for 45 minutes or until tender.
Keen in their liquid until ready to use.
Blanch the chard and chop coarsely.
Heat the remaining olive oil in a large pan over medium heat add the onion and carrot and cook slowly for 15 minutes or until the carrots are tender. If you are using the stems put in now.
Season with salt pepper and the chilli.
Pour in the wine and reduce almost completely.
Add the tomato sauce or tinned tomatoes and reduce until very thick.
Add the chard and chickpeas and mix.
Season and cook for 10 minutes.
Chop two thirds of the parsley leaves and add to the mixture with the lemon juice.
Serve sprinkled with the whole parsley leaves and a little extra virgin olive oil.

I want to enthuse a little about Swiss Chard.  This vegetable rarely hits the shops because frankly after about a day or two it does not keep well. If you ever get giving any do use it immediately - and that is how you will probably get some from an allotment holder.... It is so easy to grow and managed properly can give you Swiss Chard all the year around.  Saying that I did get sick of once when I had ever day for a week.

I find it goes exceptionally well with couscous and if you add cheese all the better. Seek out your vegetable growing friends now and grab some.