Swiss chard leaves stuffed with rice, chickpeas, and tomato from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 168) by Paula Wolfert

  • sweet paprika
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  • ground cumin
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  • Show all ingredients...
  • Serves : 6-8 as mezze

  • EYB Comments

    Chickpeas require overnight soaking and are then peeled and halved. Dish requires 1 hr total time for for cooking and standing. Can substitute vine leaves for Swiss chard leaves, Aleppo pepper or hot paprika for Near East pepper, and other mint leaves for spearmint.

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Notes about this recipe

  • Eat Your Books

    Chickpeas require overnight soaking and are then peeled and halved. Dish requires 1 hr total time for for cooking and standing. Can substitute vine leaves for Swiss chard leaves, Aleppo pepper or hot paprika for Near East pepper, and other mint leaves for spearmint.

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