Cream of chard and spinach with millet and chickpeas


  • – 500 gr spinach
  • – 500 gr chard
  • – half an onion
  • – two cloves of garlic
  • – 1 leek
  • – olive oil
  • – mineral water
  • – salt
  • – cumin powder < / li>
  • – a cup of millet
  • – a cup of chickpeas


If you haven’t bought them in a bag, start by cleaning and cutting the chard and spinach.

Then dice the leek, onion and garlic. Put a little oil in a saucepan and fry the leek, onion and garlic. when they start to brown, add the chard and spinach and sauté them a little.

Then add mineral water to cover the vegetables and let them boil for about 15-20 minutes. Add the salt and a pinch of ground cumin.

While the vegetables are boiling, boil the millet in a separate saucepan with a little salt. the millet must be boiling between 15 and 20 minutes. After the time has passed, we strain the millet and reserve it.

Then we clean the chickpeas and reserve them as well.

When the cream is ready, we grind it with the blender until it is very fine and without any lumps.

At the moment of serving, put the cream in a bowl, in the middle a good handful of millet, around some chickpeas and to finish a splash of olive oil.

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