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Milk Street Recipe
Instant Pot

Tunisian Braised Chickpeas with Swiss Chard

1 review

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

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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.

4-6

Servings

Tip

Don't leave lots of water clinging to the chard after washing the leaves. Drain well so there won't be excess moisture to dilute the flavor and consistency of the stew.

FAST: 2 hours
Slow: 7 to 7½ hours

35 minutes active

Reviews

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