Swiss chard and Chickpeas

Am so lucky.. Really feel blessed at times because I can do my job which is something that I love, work with nice people and taste incredible products. 

In this receipe there are products that the people who make them share the same madness about what they like me. So obviously this dish turned out stellar. 

In this day and age of global market and anonymity it is wonderful to be able to source the food that enters your body and consciously feed yourself not just from the nutrients that are in it but also from the energy of the good people that was put in the production of this food. Love is everywhere and obviously in the food we make. 

In this recipe I am blessed to have a plethora of such people and products. Chickpeas from Dikotylo, the Swiss Chard comes from Christos Blandis in Marathon, the Pamako olive oil from Crete, the grape mast from Karagelis, the wine from the "dio fili" winery in Siatista.. 

Started the recipe late last night as I had bought some beutiful and quite cheap cookware from my local supermarket and it turned out a bliss. Here is the recipe for you


Diffuculty: 1 of 3
Duration:20 minutes and 10 minutes cooking


1 medium onion in slices

2 cloves of minced garlic

4 tblsp olive oil

700g swiss chard

400g boiled chickpeas

1-2 tsp sweet paprika

1-2tblsp. grape mast

200g white wine


fermented tofu or cheese



Saute the onions, garlic, chickpeas and swiss chard stalks in olive oil.

Add the chickpeas, Paprika, and keep sauteing.

add the grape mast and wine.

Add the rest of the swiss chard, cover the pot and cook for 2 more minutes.

Mix, add salt and pepper, and serve with more oil, aromatics, tofu pieces and lemon slices... 




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