chickpeas and red chard in the style of the tunisian sahel (morshan)

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chickpeas and red chard in the style of the tunisian sahel (morshan)

Originally uploaded by wesh


Recipe from: Mediterranean Cooking, Revised Edition, Copyright ©1994 by Paula Wolfert
Makes 4 servings
3/4 pound Swiss chard leaves, stemmed, rinsed and torn into large pieces
2 large cloves garlic, peeled
1/2 teaspoon coarse salt
1 teaspoon ground coriander
1 small dried red chile
2 tablespoons olive oil
1/2 cup minced onion
2 teaspoons tomato paste
1 cup cooked chickpeas with 3/4 cup cooking liquid
1 lemon, cut in wedges, optional
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1. In pot steam, parboil or microwave chard leaves until tender, about 5 minutes. 

2. Set leaves in colander to drain.

3. Squeeze out excess moisture and shred coarsely.

4. Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.

5. Heat olive oil in 10-inch skillet and saute onion until pale-golden.

6. Add garlic paste and tomato paste and stir into oil until sizzling.

7. Add chard, cooked chickpeas and cooking liquid and cook, stirring occasionally, 10 minutes.

8. 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 chick pea cooking liquid.)

9. Serve warm, at room temperature or cold with lemon wedges.

Note: Broccoli rabe, dandelion leaves, mustard greens, kale or turnip tops may be substituted for Swiss chard. I made this recipe with red chard and it was great, especially at room temperature with lemon juice/a little light vinegar/hot sauce, with warm pita wedges.

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