Ingredients
EVOO ( Extra Virgin Olive Oil )2 large white onions, peeled & finely diced
1,260 ml of vegetable stock
5 teaspoons of curry powder
1/4 teaspoon of Pimentón de la Vera, the picanté version
400 gr can of well rinsed & drained chickpeas
1 large bunch or 2 smaller bunches of Swiss chard, cleaned, the tough stalks removed, well rinsed & drained ( about 1,800 kg)
450 gr of red lentils
To serve: crusty bread & some yoghourt
Description
Petit Chef
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