SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
NEELY'S CHICKPEA, HAM AND SWISS CHARD SOUP
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.
- Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.
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.
SWISS CHARD, POTATO, AND CHICKPEA STEW
A nice hearty recipe courtesy of cooking.com. I bulked it up by serving it with whole-wheat couscous, which was the perfect use for the fourth cup of chicken broth in the box. I'm not a fan of hard-boiled eggs, so I skipped that part.
Provided by lecole54
Categories Chard
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
- In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and saute, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
- Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.
Nutrition Facts : Calories 485.1, Fat 15.8, SaturatedFat 2.8, Cholesterol 93.2, Sodium 1277.5, Carbohydrate 71.6, Fiber 10.9, Sugar 4.5, Protein 18.4
SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES
Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.
Provided by Syd
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 13.3 g, Fat 7.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 253.2 mg, Sugar 1.4 g
CHICK-PEAS AND SWISS CHARD
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
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.
More about "chick peas and swiss chard food"
VEGETARIAN SWISS CHARD AND CHICKPEA STEW - RECIPES
From more.ctv.ca
Servings 4Total Time 25 mins
- Drizzle olive oil into pot and heat. Add onions and tomatoes to pot and cook until onions are starting to soften and potatoes brown. Add garlic.
- Add turmeric, cinnamon, sweet paprika and caraway seeds and cook for a minute. Add tomatoes and tomato paste and stir.
CHICKPEA SOUP WITH SWISS CHARD RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Puree half of the chickpeas with 1 1/2 cups of the broth in a blender or food processor. In a large pot, heat the oil over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.
- Add the Swiss chard to the pot. Simmer until the chard is tender and the pasta is done, 5 to 10 minutes longer. Remove the bay leaf. Stir in the black pepper. If the soup thickens too much on standing, stir in more broth or water.
CHICKPEAS AND CHARD WITH POACHED EGGS RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (23)Estimated Reading Time 2 minsServings 4
- Heat 2 Tbsp. oil in a medium saucepan over medium-high. Add lemon and halved onion, cut side down, and 2 garlic cloves and cook, turning garlic occasionally, until golden brown, about 4 minutes. Add bay leaves and chickpeas; add water to cover by 1”. Bring to a boil and skim surface. Reduce heat, cover, and gently simmer 30 minutes. Stir in 2 tsp. salt and continue to simmer until chickpeas are tender, 10–20 minutes. Remove from heat; discard lemon, onion, and bay leaves.
- Meanwhile, heat remaining ¼ cup oil in a large straight-sided skillet over medium. Add chopped onion, chile, baharat, and remaining 4 garlic cloves; season with salt. Cook, stirring often, until onions are translucent, 8–10 minutes. Add Swiss chard ribs and stems and cook, stirring occasionally, until tender, 5–8 minutes.
- Using a slotted spoon, transfer chickpeas to skillet. Add cooking liquid to cover; bring to a simmer. Gradually add chard leaves, stirring until slightly wilted before adding more. Add barberries; cook until leaves are wilted, 5–8 minutes.
- With mixture at a gentle simmer, use a spoon to make 8 indentations. Crack an egg into each and simmer until whites are almost entirely opaque, about 10 minutes. Cover pan and cook just until whites are set but yolks are still runny, about 2 minutes. Season eggs with salt.
GARLICKY SWISS CHARD AND CHICKPEAS | FOODIECRUSH .COM
From foodiecrush.com
4.4/5 (25)Total Time 20 minsCategory Side DishCalories 155 per serving
- In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
- Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.
CHICKPEA CHARD PORK | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 29 minsCategory Lunch & Dinner RecipesCalories 325 per serving
- Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway.
- Meanwhile, drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.Remove the pork to a plate, then add the fennel seeds, peppers and all the chard to the pork fat left behind in the pan.
PASTA WITH CHICKPEAS AND SWISS CHARD | LAST INGREDIENT
From lastingredient.com
Servings 4Total Time 456369 hrs 36 minsEstimated Reading Time 3 mins
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chickpeas and sauté, periodically shaking the pan and letting the chickpeas turn crispy and golden, about 5-6 minutes.
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ROASTED TOMATO, CHICKPEA, AND SWISS CHARD SOUP RECIPE ...
From chowhound.com
5/5 (12)Total Time 2 hrs 10 minsCategory Soup, Dinner, Side DishCalories 413 per serving
- Gently squeeze any excess liquid from the tomatoes into the reserved juices; set the liquid aside.
- Place the tomatoes on the prepared baking sheet, leaving 1 to 2 inches of space between them.
CHICKPEAS AND SWISS CHARD - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- Drain the chickpeas and then put them, the bacon, and the bay leaves in a medium saucepan. Add enough water to cover them by 2 inches. Bring the water to a boil and then adjust the heat so it is boiling gently. Cook the chickpeas until near tender, about 2½ hours. Keep an eye on them; they should always be covered by liquid. When the liquid meets the level of the chickpeas, add cold water to cover by 1 inch or so.
- While the chickpeas are cooking, clean the chard: Fill a clean sink with cool water. Trim any wilted or yellow leaves and remove and discard the stems. Cut the leaves into 1-inch pieces. Swish them around in the water and then drain them in a colander.
- When the chickpeas are tender, remove the slab of bacon and let it cool. Cut it into about ½ inch pieces. Put the bacon in a deep medium skillet over medium-high heat until it starts to sizzle and brown, about 3 minutes. Stir in the sofrito and cook until the water has evaporated and the sofrito starts to sizzle. Add the tomatoes and stir until softened. Stir in the chard leaves and stir until wilted, then stir in the chickpeas. Pour in the broth, add the thyme, and bring to a gentle boil. Season to taste with salt and pepper. Cover and cook for 15 minutes to give the flavors a chance to blend.
SWISS CHARD WITH CHICKPEAS AND COUSCOUS RECIPE - REAL SIMPLE
From realsimple.com
5/5 (149)Total Time 20 minsServings 4Calories 540 per serving
- Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
- Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
- Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
- Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
CHICKPEAS WITH CHARD AND PAN-ROASTED TOMATOES RECIPE ...
From realsimple.com
3.5/5 (231)Total Time 50 minsServings 4Calories 357 per serving
- Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
- Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
- Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.
CHICKEN CHICKPEA CURRY RECIPE - LEELALICIOUS
From leelalicious.com
5/5 (1)Category Dinner, Main CourseCuisine IndianTotal Time 1 hr 5 mins
- Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the cubed chicken and cook 8-10 minutes. Stir in chopped onion and garlic and cook until softened (5-6 mins).
- Add curry paste + powder, salt, cinnamon, coconut milk and 1 cup water and bring to a boil. Once boiling, add the rinsed chickpeas and remaining cup of water. Bring to a boil, then simmer for 20 minutes.
- Finally add in sliced Swiss chard and basil ribbons. Simmer for another 10-15 minutes until Swiss chard is softened.
BRAISED CHICKPEAS WITH CHARD | THE MODERN PROPER
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4.9/5 (10)Total Time 20 minsCuisine ItalianCalories 401 per serving
- Pour in the jarred marinara sauce and simmer until the sauce begins to thicken, about 10 minutes
CHICKPEA SOUP WITH SWISS CHARD RECIPE - RECIPES.NET
From recipes.net
Cuisine SwissCategory SoupServings 4Total Time 45 mins
- Add the carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes
- Stir in the remaining 1 1/2 cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red-pepper flakes, tomatoes, tubetti, and salt
ROASTED CHICKPEAS AND CHARD - JAMIE GELLER
From jamiegeller.com
Servings 4-6Estimated Reading Time 50 secsCategory Appetizers, Salads, Side DishTotal Time 40 mins
- Preheat oven to 400. In a baking dish, combine chickpeas, whole cloves of garlic, onion, bay leaves, 1 tablespoon oil and salt and pepper.
- Roast for about 45 minutes, shaking pan half way through until the chickpeas look nice and golden.
ZUCCHINI, SWISS CHARD, AND CHICKPEA STEW - LIVE NATURALLY ...
From livenaturallymagazine.com
Servings 4Category Dinner
- Separate the stems from the chard leaves. Finely chop the stems and set them aside. Slice the leaves thinly and set them aside. In a large pot over medium heat, melt the butter. Add the onion and cook, stirring occasionally, for about 5 minutes. Add the Swiss chard stems, garlic, thyme, and bay leaf. Cook for about 1 minute longer. Pour in the wine and bring the mixture to a boil. Reduce the heat to medium-high and cook until most of the liquid evaporates. Add the zucchini, stock, and a hefty pinch of salt and pepper. Bring the liquid to a boil again. Reduce the heat to medium-low and cook until the zucchini is tender, about 8 minutes.
- Add the chickpeas and chard leaves. Continue to cook until the chard wilts down a bit. Season with the lemon juice, lemon zest, red pepper flakes, and additional salt and pepper.
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