CHICKPEA AND CALAMARI INZIMINO WITH SWISS CHARD
Steps:
- DIRECTIONS 1. Prepare the beans: Drain the soaked beans. Place in a large pot with enough cold water to cover by 3 inches. Bring to a boil, then simmer until tender, about 30 minutes. Season the bean cooking water to taste. Remove from heat and set aside. 2. While the beans cook, set a large braising pot over medium-low heat and add the olive oil. When the oil is hot, add the onion, carrot and celery and sauté until the vegetables are soft but not colored, about 15 minutes. Add the garlic and dried red pepper flakes and sauté until the garlic is fragrant, about 2 to 3 minutes. Add the squid, tomatoes and red wine and bring to a boil. Immediately add the Swiss chard and spinach to the pot and boil until the greens begin to wilt. Cover the pot, reduce the heat to low and cook, stirring the stew often, for 30 minutes. Drain the chickpeas from their cooking liquid and add them to the stew. Season to taste with salt and continue cooking for about 15 minutes more, until the squid is tender and the stew has thickened. If the stew still has a lot of liquid, remove the lid, turn the heat up and boil away the excess liquid. Divide the stew between 6 bowls and drizzle each serving with olive oil. Serve with toasted bread that has been rubbed with half of a garlic clove and drizzled with olive oil.
RED CURRY CHICKPEAS AND SWISS CHARD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 15.5-ounce can chickpeas (rinsed and patted dry) in olive oil in a skillet over high heat until crisp, 5 minutes; season with salt and pepper. Transfer to a bowl. Chop 1 pound Swiss chard. Cook the stems and 2 smashed garlic cloves in oil until soft. Add the chard leaves; cook until wilted. Stir in 4 teaspoons red curry paste and 2 tablespoons water; cook until dry, 2 to 4 minutes. Add to the chickpeas; serve with lime wedges.
SHAKSHUKA WITH CHICKPEAS AND SWISS CHARD
Shakshuka is a dish in which eggs are cooked in a spiced tomato sauce with aromatics, such as onion and garlic. This take on shakshuka includes canned cherry tomatoes, chickpeas and Swiss chard. For the perfect even cook on the egg, be sure to use room temperature eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400˚ F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking.
- Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat.
- Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well.
- Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes.
- Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa.
Nutrition Facts : Calories 540, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 372 milligrams, Sodium 1347 milligrams, Carbohydrate 60 grams, Fiber 10 grams, Sugar 8 grams, Protein 27 grams
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
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.
SWISS CHARD WITH CHICKPEAS AND FETA
Make and share this Swiss Chard With Chickpeas and Feta recipe from Food.com.
Provided by dicentra
Categories Chard
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°. Coat an 8-inch-square nonreactive baking dish with 1 tablespoon of the olive oil.
- Put the chard in a large pot, cover and cook over high heat, stirring occasionally, until wilted, about 4 minutes. Drain and rinse under cold water; squeeze dry and coarsely chop.
- In a medium bowl, toss the chard with the remaining 3 tablespoons of olive oil, scallions, dill, garlic and chickpeas. Season with salt and pepper.
- Spoon the mixture into the prepared baking dish. Sprinkle the feta on top and push the cheese into the greens. Bake for 15 to 20 minutes, until sizzling hot. Serve immediately.
Nutrition Facts : Calories 411.1, Fat 20.6, SaturatedFat 5.5, Cholesterol 20.1, Sodium 1382.7, Carbohydrate 45.8, Fiber 11.8, Sugar 5, Protein 16.4
CHICKPEA SOUP WITH SWISS CHARD AND TOMATOES
Chickpeas and Swiss chard both have an earthy nuttiness that is particularly suited to creating full-flavored vegetarian soups. This soup is brothy; to make a thicker zuppa, put half the cooked vegetables through a food mill fitted with the coarse disk. To enrich the presentation of the soup, ladle it over a large crostino placed in the bottom of each bowl.
Provided by JackieOhNo
Categories Chard
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir for a few seconds. Then add the tomatoes, raise the heat to medium-high and cook, stirring occasionally, just until the tomatoes begin to break down and form a sauce, about 10 minutes.
- While the tomatoes are cooking, cut off and discard the bottom third of the Swiss chard stems. Cut the remaining stem portions crosswise into pieces 1/4 inch wide. Working with several chard leaves at a time, stack them, roll them up lengthwise and then cut crosswise to form ribbons 1/4 inch wide.
- Add the chard, chickpeas and water to the soup pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30-45 minutes. The soup will be brothy and chunky.
- Season to taste with salt and pepper. Ladle the soup into shallow bowls and serve at once.
Nutrition Facts : Calories 163.2, Fat 1.5, SaturatedFat 0.2, Sodium 336.2, Carbohydrate 32.2, Fiber 6.7, Sugar 4.5, Protein 6.8
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- 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.
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