Serving
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Chard with Chickpeas
Spain / Morocco
  -   Acelgas con Garbanzos
Serves
Effort:
Sched:
DoAhead:  
6 side  
***
10 hrs  
Most
Chard is much used in Spain, to the point some Spaniards feel it is overused. It is also very popular across the straits in Morocco - almost identical recipes are used on both sides of the straits. This is a delicious dish, and, with some steamed rice, makes an excellent vegetarian main course.



1
12
8
7
1
1-1/2
2
2/3
1/3
c
oz
oz
oz
cl
T
T
t
t
Chickpeas (1)
Chard Leaf (2)  
Tomato
Onion
Garlic
Lemon Juice
Olive Oil ExtV
Salt
Pepper
Prep   -   (9 hrs - 20 min work)
  1. Soak CHICKPEAS in Water with 1/2 T Salt (yes, salt) for 8 hours or more. Drain, rinse and drain.
  2. In a sauce pan, simmer soaked Chickpeas for about 3/4 hour until tender (canned are already soaked and cooked).
  3. Remove thick central ribs from CHARD and reserve them for another recipe. Shred leaves fairly small.
  4. Scald TOMATOES one minute in boiling water, quench in cold water, peel and chop medium.
  5. Chop ONION small. Slice GARLIC thin. Mix.
  6. Squeeze Lemon Juice.
Run   -   (20 min)
  1. In a spacious sauté pan or wok, heat Olive Oil and fry Onion mix over moderate heat until it threatens to color.
  2. Stir in Chickpeas and season with Salt and Pepper. Fry stirring a couple minutes.
  3. Stir in Chard. If it is too dry, stir in 2 T or so of Water. Turn a couple of times until it has mostly wilted, then stir in Tomatoes. Cover and simmer slowly, turning once or twice, until Chard is tender (about 5 minutes).
  4. Stir in Lemon Juice and take off the heat.   Note: if you have to hold the dish, don't stir in the Lemon Juice until ready to serve, because it will soon dull the bright green color of the chard.
  5. Serve hot.
NOTES:
  1. Chickpeas:   Weight is for dry. If you used canned, you need 14 ounces drained weight. For details see our Chickpeas - Kabul Type page.
  2. Chard:   Weight is for leaf with the central stem cut out. You'll probably have to start with 1-1/4 pounds. Chard is sold in most markets as "Swiss Chard", but the "Swiss" is now superfluous. Use the White Stemmed variety if possible. For details see our Chard / Swiss Chard page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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