Saffron rice with chard and chickpeas

Ingredients for 4 servings:

• 1 kg chard
• 500 g tomatoes, preferably ripe
• 500 g chickpeas from the can, drained weight
• 500 g rice, preferably risotto or paella rice
• 1 pinch(s) sweet paprika powder
• some saffron
• Salt
• olive oil

Instructions

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

Valencian dish – super simple, delicious and healthy!

Since this is a traditional dish, all instructions are only guidelines. Here you cook by feel. The dish is so simple that you can’t really go wrong. But it tastes fantastic! Wash the tomatoes and cut them into pieces. Remove the stems from the chard and wash the rest. Cut the leaves into strips and chop the stems. First, heat a little olive oil in a large pot or high-sided frying pan and fry the tomatoes. Add the chard and fry briefly. Add a pinch of paprika and water. Now add the chickpeas and saffron and let everything simmer for a while. When everything is nice and soft, add salt to the stock. Now add the rice and more water if necessary and bring to a boil. Then reduce the heat to medium and cook until the rice is done, adding more water if necessary. You can increase the heat again towards the end to create a crust on the bottom of the pan.