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Armenian Swiss Chard with Tomatoes and Chickpeas

4 to 6 Servings

35 minutes

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Greens and chickpeas are a pairing in many cuisines, and this is our version of the Armenian dish called nivik (sometimes spelled “nivig”). Spinach and chard are the typical choices for nivik; we chose the latter, as chard leaves are sturdier and the stems offer added texture, taste and substance. Onion, garlic and tomatoes are trusty flavor accents, and lemon, stirred in at the very end, brightens things. For convenience, we use canned chickpeas so the dish can be on the table in well under an hour. It’s hearty enough to be a vegetarian main, especially if sprinkled with the optional garnish of toasted almonds, but is equally good as a side to fish, chicken or pork.

4 to 6

Servings

Tip

Don’t forget to reserve the chard stems and leaves separately, as they’re added to the skillet at different times. Also, be sure to rinse and drain the chickpeas to remove their starchy canning liquid.

35 minutes

Ingredients

  • 3
  • 1

    bunch Swiss chard (about 1 pound), stems chopped, leaves cut crosswise into rough ¾-inch ribbons, reserved separately

Directions

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Reviews
Minti P.
October 5, 2022
Bland and meh. Skip it.
Bland and meh. Skip it.