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Milk Street Recipe
Instant Pot

Tunisian Braised Chickpeas with Swiss Chard

FAST: 2 hours
Slow: 7 to 7½ hours 35 minutes active

Tunisian Braised Chickpeas with Swiss Chard

This wholesome but hearty dish was inspired by a recipe in “Mediterranean Cooking” by Paula Wolfert, an expert on North African and Mediterranean cuisines. We don't soak the dried chickpeas for this recipe; they take a little longer to cook than if they had been soaked, but their texture remains slightly firmer and offers a more appealing textural contrast to the tender Swiss chard. Use rainbow chard if you can find it—the vibrant stems add color to the dish. This is an excellent a side to roasted or grilled chicken or lamb, or serve it as a main along with warmed flatbread and couscous or rice.

Ingredients
Directions
  1. 01
    On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Stir in the garlic, coriander, cumin, allspice and pepper flakes, then cook until fragrant, about 30 seconds. Stir in the broth, the tomatoes and chickpeas, then distribute in an even lay.
tunisian-braised-chickpeas-fast-slow

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