Chard Carrot Casserole
A hearty vegan dish which combines middle eastern spices with chard, carrots, chickpeas & lemon
Equipment
- Cutting board
- Knife
- Big pan or wok
- Measuring spoons
- Spatula
- Measuring cup
- Scale
Ingredients
- 350 grams swiss or rainbow chard
- 3 to 4 tbspn olive oil
- 4 Carrots
- 1½ cup tinned chickpeas (i.e. precooked)
- 1 tspn cumin seeds
- 1 clove garlic
- 1½ tbspn mint leaves
- 1½ tbspn fresh parsley
- 1 tbspn fresh lemon juice
- ⅓ tspn salt (first use ¼ tspn, taste and add more if you like)
Instructions
- Start by heating the olive oil into a big pan or wok. The base of the pan should be covered with oil
- Slice the carrots into rounds and cook them, together with the cumin seeds in the olive oil
- Meanwhile remove the leaves from the stalks of the chard and cut the stalks into pieces of about 1cm thick
- When the carrots are almost done, add in the stalks and cook for a few minutes
- Chop the leaves of the chard, garlic, parsley and mint leaves and drain and rinse the chickpeas
- Add to the pot and cook for another few minutes untill the leaves have wilted down
- Lastly add the lemon juice and salt to taste and you are done. Enjoy!
Nutrition
Calories: 505kcalCarbohydrates: 55gProtein: 18gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gSodium: 307mgPotassium: 1872mgFiber: 18gSugar: 13gVitamin A: 38236IUVitamin C: 80mgCalcium: 324mgIron: 10mg
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