3.15.2011

Swiss Chard with Chick Peas

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Since the husband found this recipe on an Armenian blog two months ago, I've made it at least half a dozen times. If you've been over for dinner or invited us over, you'd probably have tasted this dish as well. It's easy to make, and it's delicious. And because the husband has Swiss chard growing in most of his gardens right now, we have a lot of fresh chard to use.

We've consumed this meal as a side, an entree, and snack. I like to make a large batch and eat it for lunch during the week. This is not a dish we have tired of. Yet.

What makes this dish is the adjika, a Georgian pepper paste/sauce, you can find it in any Armenian market. It usually comes in mild or hot. The hot is more flavorful.
Swiss Chard with Chick Peas
recipe adapted from TheArmenianKitchen.com

1 bunch Swiss chard, stems and all, washed and chopped
1 can chick peas
2 tbsp tomato paste
2-4 tbsp adjika (pepper paste)
olive oil
2 garlic cloves, sliced thin
salt and pepper

1) Heat olive oil over medium-high heat and add the chard stems. Saute for a couple of minutes and add the greens. Cover and cook for about 5 minutes.
2) Add the chick peas, tomato and pepper paste, salt and peppers, and more olive oil if needed.
3) Cover and simmer on low heat until the chard is soft, 5-10 minutes. (Unlike the original recipe which recommends cooking for 20-30 minutes. I don't like my chard that well cooked.) 

That's it. The hardest part is washing the chard!

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