Viande rôtie aux blettes et oignons



  • 800 g ( 1,76 lbs) beef cubed
  • 2 spoonful butter
  • 4 cloves of garlic
  • 10 shallots
  • 1 carrot
  • 250 grams ( 0,55 lbs) of chard
  • juice of 1 lemon
  • 1 cup chickpeas (boiled)
  • 1 teaspoon of hot water
  • Salt
  • Black pepper


Peel the shallots and set aside.

Wash the chard in plenty of water and drain the water.

Crush the garlic in a filling with salt.

Clean the peel of the carrot and cut into thin matchsticks.

Put the butter in the pot, add the meat and fry it until it releases its water and withdraws.

Add garlic, onion, carrot, juice of 1 lemon and chard leaves and fry for 5 more minutes.

Add boiled chickpeas and hot water. Close the lid of the pot and cook on low heat until the water is absorbed.

Season with salt and pepper. Serve hot.

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