Chickpeas braised with Swiss chard (Ceci con bietole in zimino) from Fagioli: The Bean Cuisine of Italy (page 65) by Judith Barrett

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

  • bob.mack on January 10, 2021

    This was very good - a healthy chickpea stew/ thick soup with Swiss chard. I only used 1 bunch of Swiss chard and used vermouth. Next time I will try the suggested amount of greens and increase the amount of red pepper flakes. I think this will freeze well for a weekday lunch served with bread and salad.

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.