Wednesday, 18 September 2013

Inzimino - Italian Chickpea Stew





I saw this on TV a few weeks ago and couldn't believe how simple it was and had to make it really.
The basic recipe is adapted from Theo Randall’s (it was him on TV cooking it).


This basic Italian stew is perfect as compliment to a meat dish, good on toasted bread or even on its own.



It’s packed full of good stuff and is fairly cheap and incredibly easy to make. The additions of the greens makes it even more healthy

It has simple everyday ingredients and as standalone dish is perfect for your meat free day.

Very tasty, filling and perfect for colder days

OK I could have used some better bread but hey it’s what I had in.

I was really pleased with how it turns out and proves yet again, as it does with a lot of Italian Dishes, that a few good ingredients can make a sumptuous and perfect dish





1 Red Onion Finely Chopped
2 Medium Carrots, finely chopped
400g Tinned Tomatoes
2 x 400g tins of chickpeas
Juice of half a lemon
Pinch of Chilli Flakes
Two good Handfuls of shredded, Swiss Chard, Spring Greens, Cabbage – Whatever you have really, leave it out if you like
Handful of finely chopped parsley.

2 tbsp of olive oil for cooking
Good extra virgin olive oil for drizzling




In a large frying pan, add the cooking oil and heat, gently fry the onion and carrot for around 20 mins until tender.
Add the tomatoes, chickpeas and chilli flakes, stir through and simmer for 10-15 mins until most of the liquid has gone.
Add the Greens and simmer for 5 mins.
Season to taste, add some of the lemon, it should have “Freshened up” the taste, if it hasn’t done so to your liking, add  little more, tasting as you go.
Add the parsley, stir in and your ready to plate, either on bread/toast or as a side dish.
Finish off by drizzling over with Extra Virgin Olive Oil.








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