RECIPE: Swiss Chard with Tomatoes and Garbanzos (Vegan)

[Guest guest]

SWISS CHARD WITH TOMATOES AND GARBANZOS (Vegan)

 

This is adapted from an Italian dish in Madhur Jaffrey's _World

Vegetarian_. It makes a pleasant light meal. We make it frequently, and

we like it this way.

 

1 cup of cooked chickpeas/garbanzos, drained

1 tsp. olive oil (or as little as you can get away with)

3 garlic cloves, chopped

A good pinch of sage (to taste)

5 or 6 canned plum tomatoes, chopped (about half a can)

1 cup of the juice from the tomatoes

1 large bunch (about 1 lb./450 grams) Swish chard, in 1/4 inch strips

crosswise (chard stems are removed but also sliced in these fine pieces

crosswise)

salt to taste

 

Use a large pot and put over medium heat. When hot, put in 1 tsp of

olive oil and toss in the garlic and stir until golden, being careful

not to burn it. Add the tomatoes, sage, and stir for a moment or two,

add the chard stem pieces and stir for two or three more minutes, then

add the chard leaves, let them wilt, and finally add the chickpeas,

salt, and the tomato liquid and mix well . Continue cooking, uncovered,

on the medium heat for about twenty minutes (stir occasionally) or until

the juice is reduced to a thick sauce at the bottom of the pan. Correct

seasoning. Serve hot with brown rice, quinoa or wholemeal bread.

 

Pat ;=)

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[Guest guest]

This recipe looks great, Pat. What could be substituted for the chard,

if not available at the grocery?

Thanks,

Karen

[Guest guest]

You could try using kale, minus its stems, *very* finely sliced and

cooked perhaps a little longer ;=) Then you might need to add a little

extra liquid in the cooking and/or put the lid on for a little while to

help it get over what I call the leathery stage *lol* We have made it

with kale. I'd suggest spinach, of course, but I've not tried it in

this dish and I think that spinach might just disappear in the cooking

- *although* if you reduced the amount of liquid and put the garbanzos

in with the tomatoes etc. well ahead of the spinach to give them a

chance to get nicely coated and heated through, you could then add the

spinach for less time. In that case, frozen spinach might even work

(well drained) but I've never tried it. If you try it any of these

ways, let me know how it works, okay?

 

Good luck ;=)

 

Best,

Pat

 

, kleelibby@w... wrote:

> This recipe looks great, Pat. What could be substituted for the chard,

> if not available at the grocery?

> Thanks,

> Karen

[Guest guest]

Thanks, Pat.

Karen