Rainbow Chard with Chickpeas and Tahini

From Morro East by Sam & Sam Clark.

-Boil a large saucepan full of salted water.

-Cut the stems off of 1 bunch of rainbow chard.

-Wash the stems, then cut them into ½ inch pieces.

-Wash the leaves but keep them whole.

-Put the leaves in the boiling water and blanch for 1-2 minutes until tender.

-Fish the leaves out and then and then refresh under cold water. Drain.

-Then blanch the stems for 2-3 minutes. Drain and refresh.

-Squeeze the excess water out of the chard.

-When you are ready to serve, dress the chard with the following…

2 TBS extra virgin olive oil

A squeeze of lemon

Sea salt and freshly ground black pepper.

-Lay the chard out on a serving platter.

-Drain a can of chickpeas (use the best quality ones you can find).

-Put the chickpeas in a saucepan with the following:

4 TBS water

2 TBS olive oil

A squeeze of lemon

-Stir the tahini sauce  (see recipe below) into the chickpeas and pour them over the chard.

-If you have a mortar and pestle (or you can use a blender)…

-Chop up 1-2 jalapenos and mash them with the following:

2 cloves or garlic

A little cilantro

Lemon juice

Some sea salt and pepper

-Top the chickpeas with the jalapenos.



-Mash 2 cloves of garlic using a mortar and pestle or a garlic press.

-In a small bowl combine the garlic with the following ingredients…

-2½ tsp tahini.

-1 TBS extra virgin olive oil.

-1 TBS fresh lemon juice.

-6 TBS water.

-Stir well, then season to taste with salt and black pepper.