Chickpeas and Chard with cilantro and cumin


by: Single Chef

I happen to like a lot of chard in proportion to the chickpeas, but you can use half this amount. Red or other colored stems make the dish especially attractive. Vegan as is. This is a substantial dish so you don’t need much else—a pureed red pepper soup to start or a spunky green salad at the end. A spicy white wine, such as a Spanish Albarino, would work with these Mediterranean Havors.


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serves: 4

2 tablespoons olive oil

1 large onion, finely diced

1 pinch (or 2 of) saffron threads

2 cloves garlic

sea salt and freshly ground pepper

1 cup cilantro leaves

1/4 cup parsley leaves

1/2 teaspoon ground cumin or more to taste

2 teaspoons tomato paste

14 leaves chard (2 medium bunches) with stems

2 cans (15 ounce) chickpeas, preferably organic, with liquid (or 3 cups home-cooked)

Nutrition Facts
Chickpeas and Chard with cilantro and cumin

Servings Per Recipe: 4

Amount per Serving

Calories: 367

  • Total Fat: 9.7 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1021.6 mg
  • Total Carbs: 59.4 g
  •     Dietary Fiber: 13.1 g
  •     Sugars: 3.9 g
  • Protein: 14.4 g

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1.  Heat 1 tablespoon plus 1 teaspoon of the olive oil in a wide skillet. Add the onion and saffron. Cook over medium heat, stirring occasionally, for 12 to 15 minutes. Meanwhile, pound the garlic with 1/2 teaspoon salt, the cilantro, parsley, and cumin to make a rough paste. When the onions are golden and soft, add the paste to the pan along with the tomato paste and work it into the onions.

2.  Slice the chard leaves off their stems. Put them in a wide pot with 2 cups water and cook, covered, until wilted and tender, about 5 minutes. Set the leaves aside in a colander, reserving the cooking water.

3.  3,. Trim the chard stems so that you’re left with planklike pieces of even width. Cut the planks into strips, then into fine dice and drop them into the reserved chard water. Simmer until tender, about 10 minutes, then turn off the heat.

4.  Add the chickpeas to the onion with their liquid or 1 cup water or stock. Coarsely chop the chard and add it as well. Simmer for 10 minutes, then add the stems. Taste for salt and season with pepper. Serve with the remaining oil drizzled over all.

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