75ml |
olive oil |
8 |
garlic cloves, finely sliced |
1 |
deseeded ancho chilli, stalk removed and halved, (see Latin Larder) |
100ml |
boiling water |
1 teaspoon |
sea salt |
1 tablespoon |
smoked paprika |
1 teaspoon |
ground cumin |
1 teaspoon |
ground turmeric |
2kg |
rainbow chard, cut into 4 cm pieces |
500ml |
vegetable stock |
250g |
tinned lentils, drained and rinsed |
250g |
tinned chickpeas, drained and rinsed |
1 bunch |
sage or oregano leaves, roughly chopped |
75ml |
extra-virgin olive oil, to serve |