This recipe comes from Epirus in northern Greece, where they grow plenty of giant butter beans which they cook with tomatoes and wild greens. To make it easy, I have used chard, in case you don’t fancy going out to gather dandelions or sea kale.
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Omit the oil and pumpkin seeds for a wslf-friendly version. The name is a mouthful and you'll want to consume many. Crispy Chickpea, Sweet Potato and Kale Bowls with Garlic Tahini Sauce - this warm, hearty vegan recipe is simply magnificent!