CHICKPEAS WITH CHARD
Steps:
- Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.
RED CURRY CHICKPEAS AND SWISS CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 15.5-ounce can chickpeas (rinsed and patted dry) in olive oil in a skillet over high heat until crisp, 5 minutes; season with salt and pepper. Transfer to a bowl. Chop 1 pound Swiss chard. Cook the stems and 2 smashed garlic cloves in oil until soft. Add the chard leaves; cook until wilted. Stir in 4 teaspoons red curry paste and 2 tablespoons water; cook until dry, 2 to 4 minutes. Add to the chickpeas; serve with lime wedges.
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
ROASTED CHICKPEAS WITH CHARD
My farmer thankfully includes a sheet of recipes with each CSA box in order to get folks started with unfamiliar produce (or to give ideas when it's been 11 weeks in a row with tomatoes and folks are at their wits' ends about what to do with them!). This was on the sheet a few weeks ago with a gorgeous bunch of rainbow chard in the box. It is really easy to make and is a change from my standby chard recipe. I served it over barley, but you could use any grain or pasta, or serve as a side for any number of main dishes (there will probably be closer to 6 side dish servings). You could also swap the chard for kale, spinach, or whatever other green is on hand. We also like chard a lot, so I will probably add another bunch next time. Note: Steps 1 and 2 may be completed up to 2 hours ahead of time.
Provided by ksduffster
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F In an 8x8x2 baking dish, combine chickpeas, chopped shallot, 2 bay leaves, 5 cloves garlic, and fennel seed. Sprinkle with salt and pepper to taste. Pour 1/2 cup olive oil over bean mixture and cover dish with foil. Place dish in oven and roast until garlic is tender, about 45 minutes. Pour chickpea mixture into a sieve placed over a bowl and drain; remove bay leaves. Reserve oil.
- In a large skillet with a lid, heat remaining oil over medium heat. Add remaining garlic and bay leaves and the sliced shallot. Cover and cook until shallot is tender, about 2 minutes. Add half the chard and toss with tongs until the leaves wilt slightly, about 2 minutes. Add remaining chard and toss until wilted. Pour stock into skillet and simmer over low heat until chard is tender, about 10 minutes. Drain chard and discard liquids. Wipe skillet clean.
- Place skillet back over medium heat. Add chickpeas and chard to the skillet, using reserved oil to moisten as necessary (I use about 2-3 Tbsp.). Saute until combined and heated through, about 5 minutes.
Nutrition Facts : Calories 415.8, Fat 28.6, SaturatedFat 3.9, Sodium 566.1, Carbohydrate 34.3, Fiber 7, Sugar 1.1, Protein 8.3
CHICK-PEAS AND SWISS CHARD
Categories Leafy Green Vegetable Side Quick & Easy High Fiber Chickpea Fall Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
QUINOA WITH CHARD AND CHICKPEAS
This is based on a recipe from "Wild About Greens" by Nava Atlas with some changes so it better fits our Nutritarian eating style. Quinoa is a new grain for me. I enjoy it more each time I make it. The quinoa and chard complement each other well. You can reduce prep time by using pre-chopped or frozen vegetables.
Provided by Anne Sainz
Categories Vegan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Chop garlic, onion and mushrooms, then add chickpeas and set aside.
- Combine quinoa and broth in medium saucepan and bring to a simmer. Cover and simmer gently for 15 minute.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add chickpeas, garlic, onion and mushrooms. Saute until soft, adding small amounts of water as needed to prevent sticking.
- Mix in cumin and seasoning mix.
- Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Add water as needed to prevent burning. Continue to add the chard until all of it is in the pan and cook until chard is tender, mixing well.
- Mix in the cooked quinoa and cook another 2 or 3 minutes more and serve.
Nutrition Facts : Calories 327.1, Fat 5.5, SaturatedFat 0.6, Sodium 255.3, Carbohydrate 56.1, Fiber 12.7, Sugar 8, Protein 16.6
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