1 lg bunch chard, stems removed 3 cups cooked chickpeas or 2 15-oz cans rinsed 6 garlic cloves salt 2 tsp. sweet paprika 1 tsp. whole black peppercorns 1 1/2 tsp. ground cumin 1/2 tsp. tumeric 3 Tbl. Olive oil 1/3 cup chopped cilantro 2 Tbs chopped parsley 1 White onion, chopped 1 bell pepper diced into 1/2 inch squares 1/4 tsp. dried thyme 1 small dried red chile 4 tomatoes peeled,seeded and diced
Boil or steam the greens until wilted, then chop coarsely and set aside. Cover the chickpeas w/ cold water and rub with your gands to loosen skin. Tip the bowl so that the skin flows off. Drain. Pound garlic in a mortar w/ 1/2 tsp salt until smooth or mince w/ knife. Add dried spices. 1stp oil to moisten mixture adn 2 Tbl of cilantro and the parsley. Pound until a rough paste is formed
Heat the remaining oil in a large skillet over med.-high heat. Add onion, pepper, thyme and dried chile. Cook for 7 min. then stir in garlic paste, chickpeas and 1/2 cup water or bean broth. When onion is soft add tomatoes, greens, 1/2 tsp. salt, and another 1/2 cup water. Reduce heat to low and simmer for 5 min. Stir in teh remaining cilantro and serve.
From Vegetarian Cooking for Everyone by Deborah Madison.
4 comments:
That looks great!!
omg th at looks so yum.....I'm too lazy to make it ofcourse....whats also good is vegie samosas....they are SO good!!!!!!! omg....
YUM. do you have any good recipes for this? or something similar?
i've tried looking up a few, but this by far looks the tastiest. thanks.
1 lg bunch chard, stems removed
3 cups cooked chickpeas or 2 15-oz cans rinsed
6 garlic cloves
salt
2 tsp. sweet paprika
1 tsp. whole black peppercorns
1 1/2 tsp. ground cumin
1/2 tsp. tumeric
3 Tbl. Olive oil
1/3 cup chopped cilantro
2 Tbs chopped parsley
1 White onion, chopped
1 bell pepper diced into 1/2 inch squares
1/4 tsp. dried thyme
1 small dried red chile
4 tomatoes peeled,seeded and diced
Boil or steam the greens until wilted, then chop coarsely and set aside. Cover the chickpeas w/ cold water and rub with your gands to loosen skin. Tip the bowl so that the skin flows off. Drain.
Pound garlic in a mortar w/ 1/2 tsp salt until smooth or mince w/ knife. Add dried spices. 1stp oil to moisten mixture adn 2 Tbl of cilantro and the parsley. Pound until a rough paste is formed
Heat the remaining oil in a large skillet over med.-high heat. Add onion, pepper, thyme and dried chile. Cook for 7 min. then stir in garlic paste, chickpeas and 1/2 cup water or bean broth. When onion is soft add tomatoes, greens, 1/2 tsp. salt, and another 1/2 cup water. Reduce heat to low and simmer for 5 min. Stir in teh remaining cilantro and serve.
From Vegetarian Cooking for Everyone by Deborah Madison.
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