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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
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DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability. |
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WHAT YOU NEED
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Soak the dried chickpeas in water the night before.
Peel them with your fingers; they will split in 2 as shown in the picture.
Peel them with your fingers; they will split in 2 as shown in the picture.
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Wash the rice then keep aside to strain. Finely chop onion and parsley then put in a bowl with the strained rice and chickpeas. Add lemon juice and oil, then salt, pepper to taste and a pinch of cinnamon. Finally add tomato puree and mix.
Remove the Swiss chard thick part of the stem and set aside (click here to see what to do with the stems). Cut the Swiss chard leaves in half. Put rice mixture in a strainer above a bowl to collect the juice and start stuffing the cut leaves. Put about one tsp of stuffing in a leaf then roll.
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Place immediately in a pan as shown in pictures below. You may add several layers.
When done, pour the collected juice on the stuffed rolls and place a plate above to avoid the rolls to open.
Cook covered at medium heat about 20 to 30 min until rice is cooked
Bon appétit !
