Roasted Chickpeas With Chard Recipes

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SWISS CHARD WITH CHICKPEAS AND COUSCOUS



Swiss Chard With Chickpeas and Couscous image

Make and share this Swiss Chard With Chickpeas and Couscous recipe from Food.com.

Provided by lizlewis20

Categories     Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (10 ounce) box couscous
1/2 cup pine nuts
3 tablespoons olive oil
2 garlic cloves, thinly sliced
1 (15 1/2 ounce) can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches swiss chard, stems trimmed
1 dash salt
1 teaspoon onion powder

Steps:

  • Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes.
  • Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
  • Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute.
  • Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
  • Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.

Nutrition Facts : Calories 695.3, Fat 23.9, SaturatedFat 2.5, Sodium 786.5, Carbohydrate 104.4, Fiber 12.9, Sugar 13.5, Protein 21

CHICKPEAS WITH CHARD



Chickpeas with Chard image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

MOROCCAN CHICKPEAS WITH CHARD



Moroccan Chickpeas With Chard image

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it's a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you'll get the best color here, but any chard variety (red, Swiss, yellow) will work well. You can find more Moroccan-inspired dishes here.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
2 Spanish onions, chopped
1 large jalapeño pepper, seeded if desired, chopped
4 garlic cloves, minced
1 teaspoon grated fresh ginger root
2 1/2 teaspoons kosher salt, more to taste
1 teaspoon ground turmeric
1 teaspoon sweet paprika
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
Pinch of cayenne
2 tablespoons tomato paste
1 fennel bulb, diced (save fronds for garnish)
1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces
2 carrots, peeled and diced
1 large turnip, peeled and diced
1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip)
1/3 cup diced dried apricots
2 tablespoons chopped preserved lemon, more to taste
1/2 cup chopped cilantro, more for garnish

Steps:

  • Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
  • Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
  • Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).
  • Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 515 milligrams, Sugar 13 grams, TransFat 0 grams

SWISS CHARD WITH CHICKPEAS AND FETA



Swiss Chard With Chickpeas and Feta image

Make and share this Swiss Chard With Chickpeas and Feta recipe from Food.com.

Provided by dicentra

Categories     Chard

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup extra virgin olive oil
3 lbs swiss chard, stemmed and leaves rinsed but not dried
4 scallions, white and light green parts only, thinly sliced
1/4 cup chopped dill
2 garlic cloves, minced
1 (19 ounce) can chickpeas, drained and rinsed
salt & freshly ground black pepper
3 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 400°. Coat an 8-inch-square nonreactive baking dish with 1 tablespoon of the olive oil.
  • Put the chard in a large pot, cover and cook over high heat, stirring occasionally, until wilted, about 4 minutes. Drain and rinse under cold water; squeeze dry and coarsely chop.
  • In a medium bowl, toss the chard with the remaining 3 tablespoons of olive oil, scallions, dill, garlic and chickpeas. Season with salt and pepper.
  • Spoon the mixture into the prepared baking dish. Sprinkle the feta on top and push the cheese into the greens. Bake for 15 to 20 minutes, until sizzling hot. Serve immediately.

Nutrition Facts : Calories 411.1, Fat 20.6, SaturatedFat 5.5, Cholesterol 20.1, Sodium 1382.7, Carbohydrate 45.8, Fiber 11.8, Sugar 5, Protein 16.4

RED CURRY CHICKPEAS AND SWISS CHARD



Red Curry Chickpeas and Swiss Chard image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook a 15.5-ounce can chickpeas (rinsed and patted dry) in olive oil in a skillet over high heat until crisp, 5 minutes; season with salt and pepper. Transfer to a bowl. Chop 1 pound Swiss chard. Cook the stems and 2 smashed garlic cloves in oil until soft. Add the chard leaves; cook until wilted. Stir in 4 teaspoons red curry paste and 2 tablespoons water; cook until dry, 2 to 4 minutes. Add to the chickpeas; serve with lime wedges.

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