Pasta With Chickpeas Tomatoes And Chard Recipes

PASTA WITH CHICKPEAS AND TOMATOES

Steps:

• In a pot over medium heat, warm oil until shimmering, 1 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and just beginning to brown, 5 to 10 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute.
• Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.
• Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.
• Serve, passing the Parmesan and extra oil separately.☞TESTER TIP: A little drizzle of balsamic vinegar elevates the taste to the next level.

PASTA WITH CHICKPEAS, TOMATOES AND CHARD

Steps:

• Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well and set aside.
• Preheat oven to 350 degrees. Lightly grease 2-quart casserole.
• Meanwhile, in large skillet, heat 1 Tbs. oil over medium-high heat. Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired. Cook, stirring often, until onion is tender, 8 minutes.
• Add chickpeas, reserved liquid and tomatoes to onion mixture. Season with salt and freshly ground pepper to taste. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If mixture becomes dry, add a little water to keep it moist.
• Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add chard, cover and steam until bright green and tender, about 3 minutes. Remove chard and coarsely chop. Transfer to large bowl and stir in 2 teaspoons oil and salt and pepper to taste. Stir in pasta, chickpea mixture and Parmesan.
• Transfer pasta mixture to prepared casserole. Drizzle with remaining 1 teaspoons oil and season with pepper. Cover with foil and bake until hot, about 20 minutes.

CHICKPEAS WITH CHARD

Steps:

• Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

SUMMER PASTA WITH TOMATOES AND CHICK PEAS

Steps:

• Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.

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.