Ottolenghi’s Chickpea Saute… with Fat Hen

Chickpea Saute with Fat Hen

Following on from Ottolenghi’s Chickpea Saute in his book, Plenty. We replaced the chard with fat hen, and only used 1 carrot and a large turnip in place of the other 3 carrots. It proved to be delicious, and fat hen brings a richness which works well with chickpeas, while the turnip gives an earthy feel.

Fat Hen

Serves 4

300g Swiss chard FAT HEN

75ml olive oil, plus extra to finish

4 medium carrots, peeled and cut into 1cm dice – 1 carrot and 1 large turnip

1 tsp caraway seed

250g freshly cooked chickpeas (canned are okay too)

1 garlic clove crushed

1 tbsp chopped mint

1 tbsp chopped coriander

1 tbsp lemon juice

salt & black pepper

Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and saute for 5 minutes on a medium heat. Add the washed fat hen and chickpeas and continue cooking for 6 minutes.

Now add the garlic, herbs, lemon juice and some salt and pepper.

Remove from the heat and cool down a little.

Tast and adjust the seasoning.

Sprinkle with freshly ground pepper and drizzle over more olive oil.


One Comment Add yours

  1. Hilda says:

    That’s a great recipe from a great book. I like the changes you have made.

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