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Tunisian 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. Browned tomato paste, onion and garlic create a flavor base that complements Swiss chard's earthiness. Use rainbow chard if you can find it—the vibrant stems add color to the dish. Roughly mashing the tomatoes and chickpeas creates a chunky, rustic broth that's perfect with crusty bread, warmed flatbread or couscous, but the dish also is an excellent side to roasted or grilled chicken or lamb.
tablespoons extra-virgin olive oil, plus more to serve
medium red onion, chopped
01In a large Dutch oven over medium, heat the oil until shimmering. Add the onion, garlic, tomato paste, coriander and cumin, then cook, stirring occasionally, until the tomato paste has browned, 2 to 4 minutes. Add the chickpeas, tomatoes with their juice, the chard stems, 1½ teaspoons salt, ½ teaspoon pepper and 1 cup water, scraping up any browned bits.
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