Tunisian chickpeas with Swiss chard from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 172) by Christopher Kimball

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Notes about this recipe

  • tralliott on March 07, 2024

    Doesn't look pretty, but tasty. Might be nice with a crispy element like sliced almonds.

  • et12 on October 09, 2022

    We really like this. Used rainbow chard and it looked and tasted lovely with some toasted sourdough. It was a bit watery in the plate but full of flavour and the bread was good to soak it up.

  • southerncooker on May 19, 2021

    I thought this was good. I made a half recipe. Used rainbow Swiss chard from my Tumbling Shoals farm share.

  • Emily Hope on May 03, 2021

    This one was kind of "meh" for us -- fine, but no one was clamoring for more, and leftovers didn't get finished. Served with couscous w/apricots and almonds on the side. There are similar recipes out there we like better, including a Milk Street version with spinach that uses smoked almonds on top. Not a repeat.

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