Swiss chard with tomatoes and chickpeas from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • Breadcrumbs on August 14, 2011

    p. 232 This was such a great meatless meal and a quick weeknight dish, especially when you substitute canned chickpeas for the dried as I did. Forgive my truncated review but my time is tight these days. I compensated for the lack of cooking liquid from the beans by substituting w some chicken broth which I added to the tomato mixture until I felt the flavours were balanced. The dish is made by sautéing lots of chopped garlic w some fresh sage before adding canned tomatoes. Next in is the chard which is stirred in until it wilts. The chickpeas then go in and everything cooks uncovered for approx 20 mins. EVOO is drizzled over top before serving. I served it over basmati rice and it was fabulous. mr bc liked this so much he took the remainder for lunches and ate it at room temp. I’d highly recommend this. I stirred some shredded basil into the final dish.

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