Tuesday, January 24, 2012

Swiss Chard with Chickpeas (Acelgas con Garbanzos)

This dish is a variation of the typical "acelgas con garbanzos." I use the leaves and the stems of the swiss chard. I fill both the stems and the hardboiled eggs with blood sausage. My kids love this dish, of veggies, legumes, potatoes, eggs and, of course, garlic.


1 bunch swiss chard (separate the leaves from the stems)
1 head of garlic (half chopped and half sliced)
2 cans chick peas
6 small potatoes
1/4 morcilla de Burgos or 1 regular morcilla (blood sausage), crumbled
2 tablespoons milk
3 hardboiled eggs
olive oil
2 teaspoons flour

Separate the leaves of the swiss chard from the stems. Chop the leaves and place both the stems and the leaves  in a pan with boiling water. Add 6 garlic cloves and salt. When the leaves are tender remove them and let the stems cook longer. When they are done,  remove, set aside, and reserve the liquid. In another deep pan  put the potatoes with the skin on and the eggs and boil them. When the eggs and potatoes are done remove them from the pan.

Peel the potatoes, cut them in quarters, put them in a pan with non stick foil, and brown them in a 450˚ oven, stirring so they brown on all sides.

In a large frying pan, put 2 tablespoons olive oil, add the sliced garlic and sauté it until golden brown. Remove the garlic from the pan. Add the swiss chard (just the leaves) and chickpeas, then sauté and add some of the boiling water that was reserved.

In another pan cook the morcilla. Add 2 tablespoons milk and 2 teaspoons flour. Put the mix in half the swiss chard stems and close them with the other stems like a sandwich. Dust them with flour, moisten with egg and fry lightly in oil until golden brown.

To assemble the dish, first put the swiss chard and the chickpeas on a serving platter,  add the fried garlic, the potatoes, the stems filled with morcilla, and the hard boiled eggs. 

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