I loved this recipe from “The Garden of Vegan” cookbook. I’m a newcomer to Swiss chard so combining it with chickpeas (one of my favorite things ever) was a good idea. Thanks to Iris’ CSA here in Fairbanks this summer, we have eaten more Swiss chard than I ever thought I would eat! We’ve kind of had to throw ourselves into it full force since we were getting so much of it every week. The other day I even sliced it thin and chopped it some more and cooked it into our bean and tomato mixture for burritos. It was really lovely and delicious. And so was this recipe! We ate this over rice, but it would’ve been equally good over some buttery couscous as well. Oh my yum! That would be good. Chickpeas have such a gentle flavor that they really compliment the Swiss chard without overpowering it. This is a dish in which the flavors of Swiss chard really shine.
Chickpeas and Swiss Chard
1 small onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons sesame oil
1 15-oz. can diced tomatoes
2 15-oz. cans chickpeas, drained and rinsed
salt and black pepper, to taste
1 tablespoon lemon juice
3 cups Swiss chard, roughly chopped
1. In a large saucepan on medium heat, sauté the onion and garlic till tender.
2. Add the tomatoes, chickpeas, salt, pepper, and the stalk-y parts of the Swiss chard and simmer 7 minutes.
3. Stir in the lemon juice and lay the rest of the chard on top.
4. Cover and simmer 4 minutes. Then turn off the heat and let it sit for 2 minutes, or till the chard leaves are wilted.
5. Serve over rice.