Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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.
Servings
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.
35 minutes active
tablespoons extra-virgin olive oil, plus more to serve
medium yellow onion, chopped
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT