Posts tagged ‘chickpeas’

August 2, 2011

Orange and Swiss Chard Saute

by Jen

I don’t like recipes that ask you to use the Swiss chard leaves and “save the stems” for another purpose.  It is the beautiful contrast of leaves and stems that beckons me in the grocery store — red chard, rainbow chard, even green chard!

So here is a dish I made for dinner tonight with both leaves and stems.  It is a mix of vegetables and chickpeas in a fragrant garlic-and-orange juice broth, and would work best served with a cooked grain to enjoy the extra liquid.

This is how I cut up Swiss chard:

    

    

First, I cut out the stem; second, I chop the stem; third, I roll up the leaves into a cylinder; and fourth, I slice the cylinder into ribbons.  Usually I do this with several leaves at once, so it’s not quite as fussy as it sounds, but it’s still pretty fussy.  Is this the best way of chopping Swiss chard?

Ingredients:

  • 1/2 cup raisins
  • zest and juice of two oranges
  • 1 Tbsp of olive oil
  • a pinch of chile pepper flakes
  • 6-7 cloves garlic, chopped (we love garlic!)
  • 2 bell peppers, chopped
  • 1 bunch Swiss chard, chopped, with leaves and stems separated
  • 1 can chickpeas, drained and rinsed
  • 1 Tbsp dijon mustard
  • 1/2 cup walnuts, chopped up a bit
  • salt to taste
Instructions:
  • First, boil some water, and add about 1/4 cup to a little bowl with the raisins and the orange zest in it.
  • Heat the oil in a pan over medium-high heat.  When hot, throw in: chile pepper flakes, garlic, bell pepper, and the stems of the chard.  Cook for 4-5 minutes, until the stems and bell pepper are crisp-tender.
  • Add the chickpeas; the raisins and orange zest along with the water they are in; orange juice; mustard; and walnuts.  Stir and cook until the leaves wilt and the juice is heated through.  Taste and add salt.  (I added quite a bit of salt.)  Serve!
June 29, 2011

Green Bean Sauté with Chickpea-Arugula Salad

by Jen

I wanted to prepare a simple dish whose ingredients would be likely to survive the bicycle ride home from Russo’s, and found this recipe for green beans, wax beans, tomatoes, and garlic.  The result was roughly equal to the sum of its parts.  I also bought some arugula, and made it into a side salad with chickpeas and feta cheese, dressed with a basalmic vinaigrette.

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