Chard with Chickpeas
Acelgas con GarbanzosChard, one of the healthy cruciferous vegetables, is a good source of iron, and vitamins A and C. Choose chard with leaves that look tender and fresh with crisp stems. The large green leaves are used as tamale wrappers in many regions of Mexico, and in soups or in nourishing vegetable dishes like this one. Chickpeas add richness to make this a wonderful filling dish.
Ingredients
Makes 4 servings
- 1 large bunch Swiss chard rinsed well, stemmed, coarsely chopped
- 1 tablespoon vegetable oil or olive oil
- 1 medium white onion chopped
- 2 medium garlic cloves chopped
- 1 large tomato peeled and chopped
- 1½ cups cooked chickpeas garbanzo beans, canned or homemade, drained
- ½ teaspoon salt or to taste
Instructions
- Put the chard into a large saucepan.
- Add ¾ cup water, cover, and cook until wilted and tender, about 10 minutes.
- Drain well, transfer to a bowl and reserve.
- Rinse and dry the saucepan, and in it heat the oil over medium heat.
- Add the onion and garlic.
- Cook until they begin to brown, 4 to 5 minutes.
- Add the tomato, chickpeas, and the reserved chard.
- Season with salt and pepper.
- Bring to a boil, and cook, stirring frequently, until completely heated through, 4 to 5 minutes.
Notes / Tips / Wine Advice:
Serve hot