Dave’s mother in law, Rose, came up with this recipe. It is really tasty. Chard leaves are super healthy and great to include in your diet. Here we stuff the chard leaves with a savory potato and red bean filling topped with a sweet tomato sauce and baked in the oven.
Takes 55 minutesminutes
Serves 5
Ingredients
Ingredients:
6chard leavesalternatively replace with cabbage leaves
2large potatoes
1onion
2garlic cloves
1carrot
1courgette
1400gtin of kidney beansor other tinned cooked beans
½tsp cumin powder
1.2 tspginger powder
½tspolive oil
Sauce
1tbsptamari
680gpassatatomato sauce
1 tbspbalsamic vinegar
½tspgarlic powder
½tspcumin powder
salt & black pepper to taste
Breadcrumb topping
handfulbreadcrumbsapprox 40g
1 tbsp olive oil
4 Thyme leaves
Instructions
Instructions:
preheat the oven to 180C or gas mark 4
Peel and finely chop the onion and garlic. Grate the carrot and courgette. Slice the stalk of the chard down so the stalk and leaf are level. Finely chop the stalks. Drain and rinse the kidney beans.
Put a small pot of water on to boil, once boiling add the potatoes and boil for 8-10 minutes. Leave to cool and then grate them.
Add a couple of liters of water to a large pan (enough water to blanch the chard in) and bring to the boil. Add a pinch of salt and the chard leaves. Blanch the Chard leaves for 1-2 minutes. Rinse in cold water, pat the leaves dry and set aside.
To make the filling:Put a non stick wide bottom pan on a high heat and add the olive oil. Once hot, add the onions and garlic and cook for 4 minutes, stirring regularly. Remove from the pan and set aside. In the same pan add the carrots, chard stalks and courgette and cook until soft, which will take approx 5 minutes. Add the grated potatoes, 1 tsp of salt and ½ tsp of black pepper and stir well, cooking for about 5 minutes. Add the kidney beans along with 1 tablespoon of tamari, ½ cumin, mix well and cook for a further 2 minutes. Add a little water if it is getting too dry.
Lay the blanched Chard leaves on a flat clean surface and spoon the mixture into the middle of each leaf. Fold from the sides and roll from the stalk end and form into a parcel. You can, if necessary, add a cocktail stick to hold the parcel together. Place into an over-proofed dish.
Repeat with the remaining leaves until the filling and leaves are all used up and the ovenproof dish is full of chard parcels.
SAUCE: Pour the jar of tomato passata into a jug or large bowl and add the remaining sauce ingredients.
Remove the thyme leaves from the stalk and mix the leaves together with the bread crumbs and oil and sprinkle over the bake.
Bake in a preheated oven for 30 to 35 minutes until piping hot.
TIP: You can use 50g chopped walnuts, 50g mushrooms, 120g cooked rice or quinoa.
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