Garbanzos and Swiss Chard in
the Style of the Tunisian Sahel (Morshan)I first tasted this at Susan Steinsapir's wake. Kay Hartman brought
it and subsequently posted it on rfc. Just like everything else I've tried
of Kay's, it was so good, I had to include it in my food page recipe collection.
I may have to start a whole new section just for her recipes.
3/4 pound Swiss chard leaves, stemmed, rinsed and torn into large pieces
2 large cloves garlic, peeled
1/2 teaspoon coarse salt
1 teaspoon ground coriander
1 small dried red chile
2 tablespoons olive oil
1/2 cup minced onion
2 teaspoons tomato paste
1 cup Basic Cooked Garbanzos, with 3/4 cup cooking liquid [I don't know
what she means by Basic Cooked Garbanzos - I just cooked some beans, plain,
in water]
1 lemon, cut in wedges, optional
In pot steam, parboil or microwave chard leaves until tender, about
5 minutes.
Set leaves in colander to drain.
Squeeze out excess moisture and shred coarsely.
Crush garlic in mortar with salt, coriander and chile until thick, crumbly
paste forms.
Heat olive oil in 10-inch skillet and saute onion until pale-golden.
Add garlic paste and tomato paste and stir into oil until sizzling.
Add chard, Basic Cooked Garbanzos and cooking liquid and cook, stirring
occasionally, 10 minutes.
Remove from heat and let stand until ready to serve. (Contents of skillet
should be very moist but not soupy. For looser texture, stir in more garbanzo
cooking liquid.)
Serve warm, at room temperature or cold with lemon wedges.
Makes 4 servings. [For a main course, I think I could eat a recipe by
myself. I made a triple recipe for the wake and was surprised at how little
it was.]
Note: Broccoli rabe, dandelion leaves, mustard greens, kale or turnip
tops may be substituted for Swiss chard. [I used red chard because that
was what was in the store.] Discard any yellow or damaged leaves and cook
like chard. Cooking time will vary.
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