This is an easy, filling recipe that has been a go-to for Jay and myself for the past few years. It’s also a great meatless meal or side, depending on what you need!I’m not feeling super great today, so instead of rambling on, I’m going to go ahead and jump right into the recipe. Enjoy!
1 large yellow onion, diced
2-3 garlic cloves, minced
1 tbsp extra virgin olive oil
1 can Hunt’s tomato sauce
1 can chickpeas, drained and rinsed well
1 large bunch swiss chard
2 tsp yellow curry powder
1 tsp cilantro
1 tsp cumin
salt and pepper to taste
Step 1. Warm a medium pot or large sauce sauce pan over medium-high eat, then toss in the garlic and onions. Saute until the garlic is fragrant and the onions are translucent.
Step 2: While the onions and garlic saute, dice and blanch your swiss chard by dropping the greens into boiling water for 2 minutes, then cooling immediately (either in ice water, or by running under very cold tap). This will soften the chard and remove some of the bitterness without eliminating all of the awesome vitamins it carries.
Step 3: Once the onions are ready, toss in the chickpeas and the spices, stirring to combine. Saute for a few minutes to allow the flavors to marry.
Step 4: Then, add in the tomato sauce and (drained) swiss chard, again stirring to combine. Saute for 10-15 minutes, taking care to keep the heat low enough that the tomato sauce doesn’t splatter everywhere. This will allow the flavors to blend, and the swiss chard to soften further.
Cooking this dish uncovered also means that the tomato sauce reduces, and you end up with a stew-like consistency in the end. Yum!!