Inzimino di ceci (chickpeas with swiss chard) from The River Cafe Cookbook (page 172) by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on March 09, 2022

    A stunning recipe, one that I have cooked over and over again. It stuns visitors and became a family favourite very quickly.

  • Vanessa888 on September 12, 2014

    Probably my most used recipe in the whole book! A friend's mum made it for me years ago and when she told me where to find the recipe I rushed out and bought the book. I make this all the time.

  • Hellyloves2cook on November 01, 2012

    Love this recipe. I have served this with monkfish. I used tinned chickpeas to save time really.and silver beet instead of the Swiss chard leaves. Also if you don't fancy making the tomato sauce, then can substitute I tsp tomato purée with 2 tbsp of water.- as I did on one occasion.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.