Anya Bell
BAHons, Prekure - Health Coach, Nutritional Science
Ingredients
- 400g tin of chickpeas in brine, drained and rinsed
- 1 tsp black garlic
- Large handful (approx. 6-8 stalks) of rainbow chard
- Approx. 16-20 cherry tomatoes
- Seasoning (sea salt & black pepper) to taste
- Juice of ½ lemon
- Large handful of parsley
To Serve
- Warm, crusty sourdough bread
Instructions
1. Prepare the chard
Chop the stalks to the base of the leaf, and put to one side. Then roughly chop the leafy part of the chard.
2. Prepare the parsley
Chop the stalks finely, and put together with the chard stalks. Then finely chop the parsley leaves.
3. Heat olive oil or ghee in a large pan
Add the chard and parsley stalks. Toss to coat and allow to sizzle for 2-3 minutes.
4. Add the drained, rinsed chickpeas, black garlic and seasoning
Continue to stir for a further 2-3 minutes. There will be some popping and sizzling going on.
5. Add cherry tomatoes
Toss to combine and let tomatoes to soften.
6. Add chopped chard leaves
Toss to combine the leaves with the chickpea mix. Cook until the chard leaves just start to wilt, then squeeze in lemon.
7. Ready to serve
Sprinkle with finely chopped parsley leaves and add to warm, crusty sourdough bread with butter, and an extra squeeze of lemon juice.
Recipe Notes
- Involve your younger children with rinsing the chickpeas and chard, and measuring out the black garlic. Older children can chop the chard and parsley.
- Makes a simple lunch. For dinner, serve with roast chicken or BBQ lamb chops.
- This would make a great breakfast with the addition of a fried or poached egg.
A bit more about the master chef behind this recipe…
Anya has been feeding hungry learners for many years and her focus is on developing healthy, informed, responsible and positive relationships between children and their food and eating.
Anya has studied Nutrition, with a focus on children and adolescents, and through her work as a cook and nutrition advisor in the early learning space, she has been able to practice and teach positive eating relationships (University of Idaho and Ellyn Satter Institute) through a lens of Reggio Emilia and Te Whariki.
With a family of five, Anya focuses on humble, nourishing and sustainable family meals that are satisfying, tasty and don’t break the budget. Just as our great-grandparents once did.
Anya is currently developing menus and food education for Libelle Group. When she is not in the kitchen, browsing food ideas or reading cookbooks, Anya loves wandering in nature with her dog, Charlie.
You can find Anya at Anya Bell.
