Chickpea Cassoulet With Tomatoes And Chard Recipes

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Steps:

• Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
• Add lentils, bay leaf and thyme and saute approximately 1 more minute.
• Add chicken stock.
• Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
• Cut the chicken and pork meat into 1 inch cubes.
• Slice the sausage into 1/2 inch thick slices.
• Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
• Remove chicken and pork from pan and sear sausages.
• Saute mushrooms separately with butter.
• Return lentils to heat.
• Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
• Add chopped chives for garnish.

CHICKPEA CASSOULET WITH TOMATOES AND CHARD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook pasta al dente; drain.
• Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
• Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
• Add chickpeas, 1/2 cup of their liquid and tomatoes.
• Season with pepper.
• Lower heat and simmer 15 minutes.
• If pan becomes dry, add a little water to keep it moist.
• Steam chard until bright green and tender.
• Remove, chop coarsely, season with pepper and if desired salt.
• Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
• Toss until well mixed.
• Cover with foil and bake until warmed through, about 20 minutes.
• Serve with additional grated cheese if desired.