Mangold rolls with bread crust

Ingredients for 4 servings:

• 2 small onions
• 16 black olives, pitted
• 2 bell peppers
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp, grated curry paste, red
• 400 g tomatoes, peeled
• 1 jar chickpeas, approx. 250 g
• 1 can of tuna, approx. 150 g
• 3 tbsp tomato paste with seasoning vegetables
• 1 tbsp vegetable broth or all-purpose seasoning
• 1 tbsp garam masala
• 8 leaves chard, large
• 1 bunch of parsley
• 5 slices of crispbread with sesame
• 150 g feta cheese

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Finely chop the onions, olives, bell peppers, and garlic and sauté in olive oil and curry paste. Add the tomatoes, chickpeas, tuna, and tomato paste and season with the spices. Reduce the mixture to a creamy sauce. Briefly blanch the chard leaves and flatten the thick stems. Spread 1/8 of the mixture on each leaf and roll up, starting from the stem. Place in an ovenproof dish. Crumble the feta cheese and crispbread and mix with the parsley. Sprinkle over the chard rolls. Bake at 180°C (fan oven) on the bottom rack for 20-25 minutes.