Garbanzo Con Acelga Chickpeas And Swiss Chard Stew Recipes

GARBANZO CON ACELGA ~ CHICKPEAS AND SWISS CHARD STEW

Steps:

• Wash and soak garbanzo beans for 5 ½ - 8 hours or overnight. I forgot to soak the beans ahead of time and let it soak for 5 ½ hours.
• Change water and cook in fresh water until tender. On a stovetop it takes about 25 - 30 minutes. Alternatively, pressure the beans.
• Let the beans cool and remove the skin of garbanzo beans. The easiest way is to pinch the beans between the thumb and pointer finger. The skin will peel off. Removing the skin is optional but I liked peeled chickpeas.
• In a deep skillet, heat oil and sauté onions until translucent.
• Add crumbled sausage and cook until sausage is almost cooked, about 5 minutes.
• Throw in oregano, salt, pepper and stir to combine.
• Add tomato paste and give it a good stir.
• Sauté for few minutes until the paste blends well into the crumbled sausage and begins to simmer.
• Add water, chickpeas and simmer until sauce thickens a bit, about 10 - 20 minutes.
• Add Swiss chard, cover and let the chard wilt a bit, for about a minute. Stir the stew and simmer for a few minutes until greens are cooked.
• Serve hot with rice.

SWISS CHARD AND CHICKPEA MINESTRONE

Steps:

• Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
• Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

MOROCCAN CHICKPEAS WITH CHARD

Steps:

• Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
• Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
• Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
• Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

CHICK-PEAS AND SWISS CHARD

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.