Ingredients
- 1 large bunch of Swiss or rainbow chard (about 300 g)
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, sliced
- A pinch of chilli flakes
- 400 g tin chickpeas, drained
- ½ tsp ground cumin
- Juice of ½ lemon
Method
- Prepare the chard: cut the stalks from the leaves. Slice the stalks finely and shred the leaves.
- Cook the stalks: heat the oil and fry the chard stalks, garlic and chilli for 3–4 minutes until softened.
- Add the chickpeas: add the chickpeas and cumin and fry for 3 minutes, until warmed through and lightly golden.
- Wilt the leaves: add the chard leaves and cook for 2–3 minutes until wilted. Season and finish with the lemon juice.
Why it's good for you: Chickpeas bring iron, magnesium, plant protein and fibre, and chard adds more magnesium along with vitamin K. Like spinach, chard is high in oxalates, which hold on to some of its own iron and calcium, so the chickpeas are the real iron source here, and the lemon's vitamin C helps the body absorb it.
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