Chard is high in minerals (especially iron, phosphorus, potassium and magnesium) as well as plenty of vitamin A and C. Minerals are especially important for athletes, since they play an important role in oxygen and nutrient transport, muscle contraction, water balance, and for the activation of enzymes and hormones. Alternatively you can also use fresh or frozen spinach, if chard is not available.
15 min
Ingredients per serving
- 300g (10.5 oz.) chard
- 100g (3.5 oz.) chickpeas (soaked)
- ½ onion
- 1 clove of garlic
- 100g (3.5 oz.) cottage cheese
- 100g (3.5 oz.) goat cream cheese (low fat)
- 1 pinch of nutmeg
- 50ml (0.2 cups) water
- ½ lemon
- 1 tablespoon rapeseed or olive oil
- salt, pepper
Preparation
- Drain chickpeas, do not wash.
- Wash chard, pat dry, cut into strips.
- Peel and dice onion and garlic finely.
- Crumble goat cheese with your hands or chop with a knife.
- Heat oil in a large pot on medium heat.
- Add onion and garlic cubes, stir-fry for about 3 minutes.
- Add chard strips, cook for about 5 minutes until it has collapsed, stir occasionally.
- Add water and continue cooking for about 1 minute while stirring, until the water has evaporated.
- Add chickpeas, cottage cheese and goat cheese, stir well, season to taste with salt, pepper, nutmeg and lemon juice.
