Chickpea Soup With Swiss Chard And Tomatoes Food

CHICKPEA SOUP WITH SWISS CHARD AND TOMATOES

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.

CHICKPEA CASSOULET WITH TOMATOES AND CHARD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook pasta al dente; drain.
• Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
• Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
• Add chickpeas, 1/2 cup of their liquid and tomatoes.
• Season with pepper.
• Lower heat and simmer 15 minutes.
• If pan becomes dry, add a little water to keep it moist.
• Steam chard until bright green and tender.
• Remove, chop coarsely, season with pepper and if desired salt.
• Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
• Toss until well mixed.
• Cover with foil and bake until warmed through, about 20 minutes.
• Serve with additional grated cheese if desired.

VALENCIAN CHICKPEA AND CHARD SOUP

Steps:

• Soak chickpeas in 1 quart of water for 4 to 6 hours or overnight; drain chickpeas and combine, in a large soup pot or Dutch oven, with 6 cups of water.
• Bring to a boil, reduce heat, and simmer, covered, for 1 hour; drain, reserving broth and adding water to bring the liquid back up to 6 cups.
• Dry out pot and heat the oil over medium heat; cook onions until tender, about 5 minutes.
• Add garlic, thyme, parsley, and paprika; stir.
• Add in tomatoes and cook, stirring often, until the tomatoes cook down slightly, about 5 to 10 minutes.
• Add in chickpeas and broth; season with salt and pepper.
• Bring to a simmer, cover, and cook until chickpeas are tender, 30 to 60 minutes.
• Add the chard, cover, and simmer until the greens are very tender, 15 to 20 minutes; turn off heat.
• If serving with the optional garnishes, whisk the eggs and lemon juice together, temper with a ladle-ful of broth (not boiling!), stir into soup, stirring vigorously so that eggs do not curdle, but rather clouds the soup.
• Spoon some rice into each serving bowl and top with soup.

SWISS CHARD WITH GARBANZO BEANS AND FRESH TOMATOES

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.

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.

TOMATO BEEF VEGETABLE WITH SWISS CHARD SOUP

Steps:

• 1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
• 2. Add salt and pepper to taste and Italian seasoning.
• 3. Add can of tomatoes and their juices.
• 4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
• 5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.