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Armenian Swiss Chard with Tomatoes and Chickpeas
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
tablespoons extra-virgin olive oil
-
1
bunch Swiss chard (about 1 pound), stems chopped, leaves cut crosswise into rough ¾-inch ribbons, reserved separately
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the chard stems, onion and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until softened and golden brown, 10 to 12 minutes. Increase to medium-high, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and chickpeas, then cook, stirring occasionally, until the tomatoes begin to break down, 3 to 4 minutes.
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