This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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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