Levantine cuisine · Vegetable Dishes

Silq bi Zeit

Swiss chard braised with chickpeas in plenty of olive oil, seasoned with onions and lots of lemon.

Ingredients · for 4 servings

• 800 g Swiss chard
• 250 g chickpeas (from a jar)
• 2 onions
• 4 cloves garlic
• 80 ml olive oil
• 2 lemons
• 1 tsp cumin
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Wash the chard, separate the stems from the leaves, cut the stems into 1 cm pieces and the leaves into broad strips.
2. Cut the onions into thin half-rings and fry in 5 tbsp olive oil over medium heat for 8–10 min. until soft and golden brown.
3. Finely chop the garlic, add it with the cumin and toast for 1 min. until fragrant.
4. Add the chard stems with 100 ml water and cook covered for 6 min., then fold in the leaves and braise uncovered for another 5 min. until all the liquid has evaporated.
5. Fold in the drained chickpeas, let steep for 3 min. and season to taste with salt, pepper and the juice of one lemon.
6. Drizzle with the remaining olive oil, sprinkle with chopped cilantro and serve lukewarm with lemon wedges and flatbread.