Description
My inspiration for this recipe comes from this season. A simple vegan dish is filled with nutrients, rich in olive oil, delicious and yet earthy and humble. As we celebrate the olive oil harvest in Palestine this time of the year.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 1 chopped sweet onions
- 2 bunches chard (Swiss or rainbow)
- 3/4 cup cooked chickpeas (freshly cooked or canned)
- 1/2 teaspoon cumin powder
- salt
Instructions
- Wash chard good rinse and chop medium size include both leaves and stalks, only cut out the bottom of each stalk.
- In a small pot warm olive oil and sauté finely chopped onions until golden brown.
- Add chopped chard over sautéed onions and continue sautéing for 2 minutes.
- Cover the lid, turn the heat on medium-low, and let it cook for about 20 minutes or until it’s soft, then stir in cooked or canned chickpeas, salt, and cumin powder. Integrate everything well together, cover, and let everything cook for another 10 minutes.
- Squeeze fresh lemon juice and serve with bread.