Every Sunday during the Lent we will provide you with a new recipe for your table in our “Lenten Kitchen” section. We would like to ask our parishioners to share their favourite recipes with us for publication in Sunday Buletin and on the Church website. Please call the church office at 416-431-3001 ext. 222 to submit.
The Great Lent is approaching and the Christian world is preparing for the season of fasting and self-reflection. As the Lenten diet is based strictly on vegetarian dishes, we thought this will provide a great opportunity to our readers to share their recipes and to pass on their art of cooking mastered throughout the years. Please note that each recipe is modified to suit the taste of the cook and you are free to make changes based on your preferences. Our first recipe is provided by a very well respected members of our church and a beloved mother and a grandmother.
3 bunches of Swiss chard
2 cups of water
0.5 cup of olive oil
1 medium onion
1can or about 1 lb of precooked chickpeas
0.5 cup of tomato paste
0.5 tbsp of pepper paste
6-7 cloves of garlic
Preparation: Wash and stem the Swiss chard and cut into small pieces. Place the chopped chard and 2 cups of water in a pot and bring it to the boil over the high heat. Reduced the heat and simmer for about 5 minutes. Drain and squeeze to remove the excess water. In a saucepan sauté the onions, cut in slivers, until golden. Add the chard and sauté for 10 minutes, then add the tomato paste, pepper paste and sauté for few more minutes, then add chickpeas, salt and 0.5 cup of hot water. Cover and simmer for 20 minutes or until the water is evaporated. At the end, add the crushed garlic. Decorate with lemon wedges and serve. Squeeze the lemon juice over Nivig just before you eat.