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Swiss chard stuffed with cod and chickpeas

40 min


40 persons




0 / 5 (0 votes)


Borges - Acelgas rellenas


  • 1 bunch of large-leaf Swiss chard 500 g pumpkin 1 spring onion For the brandade: 400 g cod 50 ml single cream 50 ml olive oil 1 boiled potato 2 cloves of garlic 1 chilli pepper Para the hummus: 300 g cooked chickpeas 300 ml vegetable stock 50 ml extra-virgin olive oil Salt Pepper

Step by step

  1. Step 1

    Put the cod and a dash of olive oil in a microwaveable dish with a lid and microwave on full power for 3 minutes. Once it has cooled down, remove the skin and bones and put by.

    Slice the garlic and fry with the chilli pepper in olive oil. Once it has turned golden brown, take off the heat and put into olive oil.
    Put the cod, boiled potato, single cream and the oil used to fry the garlic in a blender jug and blend until you get a smooth paste.

    To make the hummus, blend all the ingredients together to make a light, smooth cream. Put by.

    Remove the stalk from the leaves of the Swiss chard and blanch the leaves for about 30 seconds in boiling water. Arrange them on clean tea towels to dry.
    Next blanch the stalks for 2 minutes. Wash under cold water and then chop up.

    Gently fry the chopped spring onion in a saucepan with a dash of olive oil for about 5 minutes. Add the chopped stalks and fry together with the spring onion for a couple of minutes.

    Cut the pumpkin into cubes and sauté in a frying pan with a little olive oil over a medium heat for a few minutes. Add salt and pepper and put by.
    If the Swiss chard leaves are very big, remove the central rib to make them easier to handle.

    Fill each leaf with a spoonful of onion and stalk sofrito and a heaped spoonful of cod brandade. Wrap up the leaf to make a round ball.

    Spread the hummus across a plate. Microwave the stuffed Swiss chard in a container with a lid for a couple of minutes. Arrange on the hummus and finish off with the cubed pumpkin and a dash of extra-virgin olive oil.

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