Garbanzo Bean and Swiss Chard Stew

[Guest guest]

Garbanzo Bean and Swiss Chard Stew

 

2 cups garbanzo beans

5 cups cold water

salt to taste

1 bay leaf

2 tablespoons vegetable oil

1 cup yellow onion finely chopped

1 large clove garlic, finely minced

1 carrot, peeled and coarsely grated

1 teaspoon dried cumin

fresh ground black pepper to taste

1 bunch chard leaves, finely shredded

2 tablespoons fresh parsley, finely minced

1/4 cup Parmesan cheese, freshly grated

 

Prepare the garbanzo beans according to package directions along with the bay

leaf. Transfer 2 cups of the cooked garbanzo beans and 1 cup of the cooking

liquid to a food processor or blender and puree until smooth. Set aside. Heat

the oil in a small skillet over medium heat. Add the onion and saute 3 minutes.

Add the garlic, carrot, cumin, salt and pepper and saute 2 additional minutes.

Stir the onion mixture, Swiss chard and parsley into the whole garbanzo beans.

Add 1/2 to 1 cup of water if necessary for a soupy consistency. Cook covered

over medium heat until the chard is tender, 10 to 15 minutes. Add the pureed

garbanzo beans and continue to cook, stirring until lightly thickened and

creamy, 3 to 4 minutes. Taste and adjust the seasonings. Serve hot in deep

plates or earthenware bowls. Sprinkle with grated Parmesan.