Blanch rainbow chard stems while softening onion and garlic slices in olive oil, with chilli, rosemary, salt, and a bit of sage. Add some chickpeas and the chard stems to the pan – maybe some of the leaves or a little frozen spinach, too – cover with tomato purée and simmer until the flavours have come together and the sauce is slightly reduced.
Adjust the seasoning with salt and pepper, a little lemon juice might also be nice, and toss – diluted with some cooking water – with pasta, serve over polenta, couscous, rice, your favourite grain. Poaching an egg in the sauce for a version of shakshuka would be delicious. But so is eating it just as it is with feta crumbled on top and crusty bread on the side.
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