Hearty and warming this!
1 tin of chickpeas, drained
2 tbs olive oil
1 onion finely chopped
1 garlic clove chopped
400g carrots, peeled and diced
1 tin tomoatoes
2tsp tomato puree
400g swiss chard
1 tbsp finely chopped mint
salt and pepper
Fry the onions in the oil gently for about 15 mins, then add the garlic and carrots and cook slowly for another 10 mins.
Stir in the tomatoes, chickpeas and puree, turn up the heat and cook for 5 mins.
Discard the stalks of the chard and add the leaves to the pan and cook until the chard has wilted.
Stir in the chopped mint, and season to taste.
