swiss chard with chick peas
I made this a little while ago and thought it was really good.
Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds.
In a mortar, make a paste of:
2 large garlic cloves
1 teaspoon ground coriander
l/4 - 1/2 teaspoon red pepper flakes
Heat 2 tablesppons of olive oil in large pan and saute 1/2 cup of minced onion until golden. Add the garlic paste and 2 teaspoons tomato paste and cook to a nice sizzle.
Along with Swiss chard, add:
1 can chick peas, retaining liquid
Begin to saute, adding enough liquid from the chick pea can to moisten nicely (between 1/2 and 3/4 cup of liquid, or more if necessary).
Can be served either warm or at room temperature. Squeeze a quarter of a lemon over of the dish before serving and serve with lemon wedges.
Take a good sized bunch of Swiss chard leaves (less than a pound), rinse them, remove any thick bits of stem, and tear into largish pieces. Steam for about 5 minutes until just wilting and tender. Drain in a colander, squeezing out excess liquid. Roughly chop into coarse shreds.
In a mortar, make a paste of:
2 large garlic cloves
1 teaspoon ground coriander
l/4 - 1/2 teaspoon red pepper flakes
Heat 2 tablesppons of olive oil in large pan and saute 1/2 cup of minced onion until golden. Add the garlic paste and 2 teaspoons tomato paste and cook to a nice sizzle.
Along with Swiss chard, add:
1 can chick peas, retaining liquid
Begin to saute, adding enough liquid from the chick pea can to moisten nicely (between 1/2 and 3/4 cup of liquid, or more if necessary).
Can be served either warm or at room temperature. Squeeze a quarter of a lemon over of the dish before serving and serve with lemon wedges.
2 Comments:
This comment has been removed by the author.
Joel, I tried your stuffed roasted pepper rolls last month. So many of you recipes fit into the healthy diet category. I have a link to your site on mine. I hope that you wouldnt mind
allowing me to post some of your recipe's, of course giving you credit.
www.cookingfor2.blogspot.com
B-anne
Post a Comment
<< Home