| SWISS CHARD AND CHICKPEAS |
An Armenian-style stew or side dish. Adapted from the new Gourmet
cookbook. Thanks to Worden Farm member Sue Pollaro for this
delicious recipe.
3 Tbsp olive oil
1 med onion, thinly sliced
2 garlic cloves, thinly sliced
1 med tomato, cut into 1/4" dice
1/2 can 14-16oz chickpeas
1 bunch Swiss Chard (~ 1 lb) (remove & discard center ribs* of Swiss
Chard, coarsely chop leaves)
2 Tbsp fresh lemon juice
salt & freshly ground pepper
Heat oil in 12" nonstick skillet over moderately low heat. Add onion &
garlic. Cook, stirring, until softened.
Add tomatoes and chickpeas. Cook, stirring, for 5 minutes.
Add Swiss Chard. Cover & cook until wilted, about 2 minutes.
Stir in lemon juice, and salt & pepper to taste.
Serve over rice or couscous as a meal in itself, or as a side dish to roast
chicken, roast pork or pork chops.
*Center ribs are delicious, just take much longer to cook than the
leaves. Try chopping them to add to dishes that stew a while, or
microwaving them with a little bit of water before adding to this
recipe.
cookbook. Thanks to Worden Farm member Sue Pollaro for this
delicious recipe.
3 Tbsp olive oil
1 med onion, thinly sliced
2 garlic cloves, thinly sliced
1 med tomato, cut into 1/4" dice
1/2 can 14-16oz chickpeas
1 bunch Swiss Chard (~ 1 lb) (remove & discard center ribs* of Swiss
Chard, coarsely chop leaves)
2 Tbsp fresh lemon juice
salt & freshly ground pepper
Heat oil in 12" nonstick skillet over moderately low heat. Add onion &
garlic. Cook, stirring, until softened.
Add tomatoes and chickpeas. Cook, stirring, for 5 minutes.
Add Swiss Chard. Cover & cook until wilted, about 2 minutes.
Stir in lemon juice, and salt & pepper to taste.
Serve over rice or couscous as a meal in itself, or as a side dish to roast
chicken, roast pork or pork chops.
*Center ribs are delicious, just take much longer to cook than the
leaves. Try chopping them to add to dishes that stew a while, or
microwaving them with a little bit of water before adding to this
recipe.
