I have been getting so much chard in my CSA this year that I had to find some new ways to cook it and this was by far the best. I made this one on Friday and served it cold for Shabbat lunch and we could not get enough.
Roasted Chickpeas and Chard
Servings
4 Servings
Ingredients
- 1 19-oz/540 mL can chickpeas, rinsed and drained or 2 cups cooked chickpeas
- 6 cloves garlic peeled
- 1/2 onion roughly chopped
- 2 bay leaves
- 2 tablespoon olive oil
- 1 bunch Swiss chard stems removed, leaves washed and chopped
- 2 cloves garlic crushed
- 1/2 cup vegetable broth
Instructions
- Preheat oven to 400. In a baking dish, combine chickpeas, whole cloves of garlic, onion, bay leaves, 1 tablespoon oil and salt and pepper. Roast for about 45 minutes, shaking pan half way through until the chickpeas look nice and golden.
- In a frying pan on the stove, add 1 tablespoon oil and heat until hot. Saute garlic for 30 seconds and add chard until it has wilted – about five minutes. Pour in broth and allow to cook covered for about 10 minutes. Remove from heat, drain and mix into chickpeas, mashing garlic as you mix, taste and adjust seasoning. If desired sprinkle some paprika in the mix to add some color. Serve hot or cold.
- Variation: Add some harif for a spicy twist.
I made this recipe for our pre-fast meal this year and it was a HUGE hit. I used beet greens, because that is what I had from my CSA, and I only had one can of chickpeas, but next time will double it for sure. My kids gobbled up the chickpeas and the dish was gone in a few minutes. Its easy, healthy and delicious. This is one for my general rotation.
Yes, I love the leftovers, so for sure.
Can this dish be made 2 days in advance?
I made this and substituted Kale for Chard (for the same reason, I had a ton from my CSA) and it was amazing. I used almost 2 cans of chickpeas and I could have doubled it and there still wouldn’t have been any left. It couldn’t have been easier and it tastes amazing.