Chickpea zimino with chard and tofu

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Tofu150 g
• Swiss chard200 g
• Onion30 g
• Celery30 g
• Chopped tomatoes100 g
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: March – June, September – November

Method

1. Wash the chard, cut the stalks into pieces of about 1 cm and the leaves into thin strips. Chop the onion, celery and garlic; drain and rinse the chickpeas; cut the tofu into cubes of about 1.5 cm.
2. Heat the oil in a saucepan over medium heat and cook the onion, celery and garlic for 4 minutes, stirring, until the onion is translucent.
3. Add the chard stalks first and after 2 minutes the leaves, stirring, until wilted.
4. Add the chickpeas, chopped tomatoes, tofu and half a glass of water; salt, cover and cook over medium-low heat for 15 minutes, stirring gently now and then, until the sauce has reduced and the chard is very tender.
5. Season with salt and pepper and serve the zimino hot.