We are overrun with green leafy stuff at the moment – there was a bag of Swiss chard left from last week, and this morning the veg box brought a pointy cabbage, a bag of spinach and some chinese leaves. Something had to be done.
So for lunch, we chopped up some garlic and fresh ginger, a couple of spring onions and the chard.
Put some noodles on to boil with a teaspoon of sesame oil in the water (gives them a nice flavour).
Then into a hot wok with some ground nut oil, went garlic, ginger, chilli flakes, sesame seeds and spring onions. Stirred around for a bit, then added the chard, and fried until it wilted. Lobbed in a goodly splash of tamari.
Put noodles in bowl, spoon green stuff over. Lovely.
End result here.
There was a bunch of swiss chard lurking in the fridge; and we were slightly over-tomato’d. So I soaked some chickpeas overnight on Friday, and bunged them in the slow cooker with some boiling water at early o’clock on Saturday, so that we could construct something for supper.
Sliced the chard into 1 cm strips, and blanched it for 2-3 minutes. Skinned and chopped three fat tomatoes (actually, I got Pete to do that, as raw tomato makes me heave).
Fried about 1 dessertspoon of caraway seeds and an onion in some olive oil, then added tomatoes, ground coriander, some tamarind paste (watered down), some water and cooked that down for about 20 minutes, then added chickpeas and chard. Chopped fresh coriander went in at the end, along with the juice of half a lemon.
We ate it with rice, and it was lovely. A tub went in the freezer, and the last couple of spoonsful served as a base for a chickpea salad to go with yesterday’s barbie.
As usual, of course, there are Still More Chickpeas. Some are being dealt with for tonight’s supper (details to follow), and the rest will go for hummous, I think.