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2
2x14
12
1
4
1
3/4
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4
??
1/4
1
1
1
1
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lrg
oz
oz
#
c
T
t
----
cl
oz
c
t
t
t
c
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Eggs
can Chickpeas
Chard Leaf (1)
Potatoes
Stock (2)
Wine Vinegar
Salt
-- Paste
Garlic
Bread, light
Olive Oil ExtV
Cumin
Paprika
Chili Flake (3)
Stock (2)
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Do Ahead
- Hard boil EGGS, shell and cool. For best method see our
recipe Boiling Eggs.
- Make STOCK if not on hand - you need it in two places.
Paste - (30 min)
- Remove Yolks from Eggs. Set Whites aside.
- Remove Crusts from BREAD and cut into a couple pieces. Peel
GARLIC leaving whole.
- In a skillet, heat a little of the Oil and fry Garlic
golden. Then fry the Bread until golden, adding a bit of oil as
you turn it over, or it will sop it all up at once. Remove and drain on
paper towels.
- Grind CUMIN and mix with Paprika and Chili Flake.
- Place Bread mix and Cumin mix in a food processor and
run until a paste.
- Add Egg Yolks and process a little more, then add 1 cup
Stock and run to a thin cream texture.
Prep - (25 min work)
- Remove thick stems from CHARD and tear or chop into about
1 inch pieces.
- Peel POTATOES and cut into about 3/4 inch chunks. Hold in
cold water until needed.
- Chop Egg Whites medium.
- Drain Chickpeas.
Run - (35 min)
- Place Chickpeas and drained Potatoes in a saucepan and
pour in 4 cups Stock. Bring to a boil and simmer covered for about
10 minutes.
- Stir in Vinegar (don't stir in earlier) and simmer another 5
minutes.
- Stir in Chard and Paste mix. Simmer another 10 minutes.
Add a little water if needed, but texture should remain substantial.
- Serve hot.
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