-inspired by a recipe from “Mediterranean Cooking” by Paula Wolfert-
This wholesome and hearty dish is made with browned tomato paste, onion and garlic, creating a flavor base that compliments Swiss chard’s earthiness. Use rainbow chard if you can find it because the vibrant stems add color to the dish. Roughly smashing the tomatoes and chickpeas creates a chunky, rustic broth that is perfect with crusty bread, warmed flatbread or couscous.
If possible, use all organic ingredients:
1 Tbs organic extra-virgin olive oil
1 medium red onion, chopped
4 medium garlic cloves, smashed and peeled
2 Tbs. tomato paste
2 tsp. ground coriander
2 tsp. ground cumin
2- 15-½ ounce cans chickpeas, rinsed and drained
1- 28 ounce can of whole peeled tomatoes
1 large bunch of Swiss chard, stems finely chopped, leaves roughly chopped
Himalayan salt and fresh ground pepper
1-In a large Dutch oven or pot, over medium heat, add the oil, then the onion, garlic, tomato paste, coriander and cumin. Cook, stirring occasionally, until the tomato past has browned, 2 to 4 minutes. Add the chickpeas, tomatoes with their juice, the chard stems, 1 ½ tsp. salt and ½ tsp. pepper, and 1 cup of water, scraping up the browned bits.
2- Bring to a simmer, then cover, reduce heat to medium-low and cook, stirring occasionally, until the onion and chard stems have softened, 10 to 14 minutes. With the pot still on medium-low, use a potato masher (or electric hand blender). Leave some chickpeas whole.
3-Return to simmer over medium-high, and then add chard leaves. Cook, stirring, until the leaves are wilted, 2 to 3 minutes. Serve a drizzle of oil.