CHICKPEAS WITH CHARD
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.
BRAISED CHICKEN WITH CHICKPEAS AND SWISS CHARD
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Provided by Andy Baraghani
Categories Bon Appétit Chicken Braise Chickpea Dinner Chard Chile Pepper Spice Cardamom Cinnamon Tomato Ginger Sesame Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- Whack cinnamon stick with the blunt side of a chef's knife to break into pieces. Toast cinnamon, coriander seeds, cumin seeds, and peppercorns in a dry small skillet over medium-high heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in spice mill. Transfer to a small bowl and stir in turmeric and cardamom.
- Preheat oven to 400°F. Heat oil in a large heavy pot over medium-high. Season chicken generously with salt and, working in batches if needed, cook, turning occasionally, until well browned all over, 10-15 minutes. Transfer to a plate.
- Cook onions in same pot, stirring occasionally, until soft and translucent, 6-8 minutes. Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes. Add tomatoes, crushing with your hands, and cook, scraping up brown bits and stirring occasionally, until tomatoes are broken down and sauce is slightly thickened, 8-12 minutes. Stir in chiles, honey, and stock; season with salt. Return chicken to pot, skin side up, and bring to a simmer. Transfer to oven; bake, uncovered, 30 minutes. Add chickpeas and cook until chicken is very tender and skin is browned, 10-15 minutes. Transfer chicken to a plate. Add chard to stew and stir to wilt; season with salt. Serve chicken over stew topped with sesame seeds.
- Do Ahead
- Stew (without greens) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding greens.
RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS
Steps:
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
MOROCCAN CHICKPEAS WITH CHARD
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
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
CHICK-PEAS AND SWISS CHARD
Categories Leafy Green Vegetable Side Quick & Easy High Fiber Chickpea Fall Healthy Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.
BRAISED CHARD
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Rinse the Swiss chard. Leave any water clinging to it. Chop it fine.
- Heat the oil in a large skillet. Add the garlic, saute for a minute or so, then add the Swiss chard. Cook, stirring, until the Swiss chard begins to wilt. Cover the pan and cook over low heat for about 15 minutes.
- Uncover and cook, stirring, a few minutes longer. Stir in the scallions, season to taste with salt and pepper. Sprinkle with cheese and serve.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 1 gram
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