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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.
4
Servings
Tip
Don't drain the tomatoes; their juice is needed to achieve the proper consistency. And don't be alarmed by the quantity of chard leaves stirred into the pot at the end. It will look like far too much, but with just a few minutes of cooking, the leaves will wilt and release their moisture, creating a silky sauce.
35 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium red onion, chopped
Directions
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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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March 11, 2023
Surprisingly tasty
I swapped out the chard for kale and served with Israeli couscous. My husband is very wary of leafy greens, but enjoyed this dish very much.
December 4, 2022
Will make again!
So easy, but full of flavor. Served over couscous and added feta on top along with the olive oil. The lemon was also a good addition. For me, the feta was key.
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Excellent, easy to prepare. We served with brown rice.