Roasted Chickpeas With Chard Recipes

CHICKPEAS WITH CHARD

Chickpeas with Chard image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

ROASTED SWISS CHARD WITH FETA

Roasted Swiss Chard with Feta image

This method of cooking chard was given to me (in very few words) from an organic farmer who was selling the first chard we ever bought. We tried it and could not believe how delicious this was. Delicious! Double this recipe if you are a large family of veggie eaters.

Provided by XANDISMOM

Categories Side Dish Vegetables Greens

Time 45m

Yield 4

Number Of Ingredients 6

Ingredients

1 bunch rainbow chard - leaves and stems separated and chopped
1 large onion, chopped
1 tablespoon olive oil
salt and black pepper to taste
2 tablespoons olive oil
4 ounces feta cheese, broken into 1/2 inch pieces

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Nutrition Facts : Calories 190.1 calories, Carbohydrate 6.8 g, Cholesterol 25.2 mg, Fat 16.3 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 439 mg, Sugar 3.4 g

ROASTED GARBANZO BEANS AND GARLIC WITH SWISS CHARD

Roasted Garbanzo Beans and Garlic with Swiss Chard image

Provided by Michael Psilakis

Categories Garlic Side Roast High Fiber Chickpea Summer Low Cholesterol Chard Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Garbanzo Beans:
2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil
Chard:
2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth

Steps:

Garbanzo beans:
Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
Chard:
Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

ROASTED CHICKPEAS

Roasted Chickpeas image

Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Provided by akcpa

Categories Appetizers and Snacks Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
1 pinch salt
1 pinch garlic salt
1 pinch cayenne pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg

MOROCCAN CHICKPEAS WITH CHARD

Moroccan Chickpeas With Chard image

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it's a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you'll get the best color here, but any chard variety (red, Swiss, yellow) will work well. You can find more Moroccan-inspired dishes here.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

4 tablespoons olive oil
2 Spanish onions, chopped
1 large jalapeño pepper, seeded if desired, chopped
4 garlic cloves, minced
1 teaspoon grated fresh ginger root
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon ground turmeric
1 teaspoon sweet paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
1 fennel bulb, diced (save fronds for garnish)
1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces
2 carrots, peeled and diced
1 large turnip, peeled and diced
1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip)
1/3 cup diced dried apricots
2 tablespoons chopped preserved lemon, more to taste
1/2 cup chopped cilantro, more for garnish

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.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 515 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED CURRY CHICKPEAS

Roasted Curry Chickpeas image

We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Snacks

Time 30m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) chickpeas or garbanzo beans
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons curry powder
1/2 teaspoon crushed red pepper flakes

Steps:

Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.

Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.

CHICK-PEAS AND SWISS CHARD

Chick-Peas and Swiss Chard image

Categories Leafy Green Vegetable Side Quick & Easy High Fiber Chickpea Fall Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2

Number Of Ingredients 7

Ingredients

1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 tablespoons olive oil
1 small tomato, cut into 1/4-inch dice
1 cup rinsed canned chick-peas
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
1/2 tablespoon fresh lemon juice

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.

ROASTED CHICKPEAS WITH CHARD

Roasted Chickpeas With Chard image

My farmer thankfully includes a sheet of recipes with each CSA box in order to get folks started with unfamiliar produce (or to give ideas when it's been 11 weeks in a row with tomatoes and folks are at their wits' ends about what to do with them!). This was on the sheet a few weeks ago with a gorgeous bunch of rainbow chard in the box. It is really easy to make and is a change from my standby chard recipe. I served it over barley, but you could use any grain or pasta, or serve as a side for any number of main dishes (there will probably be closer to 6 side dish servings). You could also swap the chard for kale, spinach, or whatever other green is on hand. We also like chard a lot, so I will probably add another bunch next time. Note: Steps 1 and 2 may be completed up to 2 hours ahead of time.

Provided by ksduffster

Categories < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked chickpeas or 1 (15 ounce) can chickpeas, rinsed and drained
1 large shallot, chopped in large pieces
4 bay leaves, preferably fresh, divided
7 garlic cloves, crushed, divided
1/2 teaspoon fennel seed
salt and pepper
1/2 cup plus 1 tbsp. extra virgin olive oil, divided
1 shallot, sliced
1 bunch swiss chard, stems removed (reserve for another purpose if desired)
1 cup vegetable stock or 1 cup chicken stock

Steps:

Preheat oven to 350°F In an 8x8x2 baking dish, combine chickpeas, chopped shallot, 2 bay leaves, 5 cloves garlic, and fennel seed. Sprinkle with salt and pepper to taste. Pour 1/2 cup olive oil over bean mixture and cover dish with foil. Place dish in oven and roast until garlic is tender, about 45 minutes. Pour chickpea mixture into a sieve placed over a bowl and drain; remove bay leaves. Reserve oil.
In a large skillet with a lid, heat remaining oil over medium heat. Add remaining garlic and bay leaves and the sliced shallot. Cover and cook until shallot is tender, about 2 minutes. Add half the chard and toss with tongs until the leaves wilt slightly, about 2 minutes. Add remaining chard and toss until wilted. Pour stock into skillet and simmer over low heat until chard is tender, about 10 minutes. Drain chard and discard liquids. Wipe skillet clean.
Place skillet back over medium heat. Add chickpeas and chard to the skillet, using reserved oil to moisten as necessary (I use about 2-3 Tbsp.). Saute until combined and heated through, about 5 minutes.

Nutrition Facts : Calories 415.8, Fat 28.6, SaturatedFat 3.9, Sodium 566.1, Carbohydrate 34.3, Fiber 7, Sugar 1.1, Protein 8.3

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