Chickpeas and Swiss chard from The Lebanese Kitchen by Salma Hage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • br22 on August 10, 2025

    This is delicious though seems dependent on liking your harissa. I add 10-12 cherry tomatoes and Clifford Wright’s dependably delicious harissa. I follow the timing when ingredients are going in but sauté everything about 8-10min once the chard goes in…any less and it’s a bit chewy to my taste. I’ve made this about a dozen times- it’s a favorite.

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