Ingredients
- ¾ pound swiss chard leaves, stemmed, rinsed and torn into large pieces
- 2 large cloves garlic, peeled
- ½ teaspoon coarse salt
- 1 teaspoon ground coriander
- 1 small dried red chile
- 2 tablespoons olive oil
- ½ cup minced onion
- 2 teaspoons tomato paste
- 1 cup basic cooked garbanzos, with ¾ cup cooking liquid
- 1 lemon, cut in wedges, optional
Make it step by step
- In pot steam, parboil or microwave chard leaves until tender, about 5 minutes.
- Set leaves in colander to drain.
- Squeeze out excess moisture and shred coarsely.
- Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.
- Heat olive oil in 10-inch skillet and saute onion until pale-golden.
- Add garlic paste and tomato paste and stir into oil until sizzling.
- Add chard, basic cooked garbanzos and cooking liquid and cook, stirring occasionally, 10 minutes.
- Remove from heat and let stand until ready to serve (contents of skillet should be very moist but not soupy. For looser texture, stir in more garbanzo cooking liquid).
- Serve warm, at room temperature or cold with lemon wedges.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.