Chickpeas Braised with Swiss Chard

Garbanzo beans are also known as chickpeas.

Garbanzo Beans Braised with Swiss Chard

2 cups cooked garbanzo beans (1 cup dried), drained
2 bunches green or red Swiss chard, rinsed, stemmed, and roughly chopped
¼ cup olive oil
½ cup dry white wine
1 large clove garlic, minced
1 small red onion, diced
1 carrot, diced
2 cups chicken broth
1 tbsp tomato paste
pinch of red pepper flakes

  1. Bring a large pot of water to a boil. Add the Swiss chard and cook for 5 minutes. Drain in a colander and rinse under cold water. When cool enough to handle, take handfuls of Swiss chard and gently squeeze out the water. Chop and set aside.
  2. Heat the olive oil in a large saucepan over medium heat. Add the garlic, onion, carrot, and red pepper flakes, and cook 2-3 minutes.
  3. Add the wine and let it evaporate slowly, about 10 minutes. Then add the garbanzo beans and Swiss chard to the pan. Salt to taste.
  4. In a separate cup or bowl, add the chicken broth and tomato paste.  Mix well, then stir it into the pan.
  5. Simmer until about half the broth has evaporated and the sauce is thick, about 10 minutes.  Mix well.

Yield: 4 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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