Tunisian garbanzos and swiss chard

Yield: 1 servings

Measure Ingredient
¾ pounds Swiss Chard leaves, stemmed, rinsed and torn into lg. pieces.
2 larges Garlic cloves, peeled
½ teaspoon Coarse salt
1 teaspoon Ground coriander
1 small Dried red chile
2 tablespoons Olive oil
½ cup Minced Onion
2 teaspoons Tomato paste
1 cup Cooked garbanzos, or 1 15 oz can garbanzos, liquid reserved
¾ cup Cooking liquid from garbanzos
1 Lemon cut in wedges

In a pot, steam the chard leaves until tender, about 5 minutes. Set leaves in a colander to drain. Squeeze out the excess moisture and shred coarsely.

Crush garlic in a mortar with salt, coriander and chile until a thick, crumbly paste forms.

Heat olive oil in a 10 inch skillet and saute onion until pale golden. Add garlic paste and tomato paste and stir into oil until sizzling. Add chard, garbanzos, and cooking liquid, and cook, stirring occasionally for 10 minutes. Remove from heat and let stand until ready to serve. Serve warm, at room temperature, or cold, with lemon wedges. (I think it is best when warm or at room temp).

Per serving: 165 calories, 667 mg sodium, 0 cholesterol, 8 gm fat From the LA Times food section, a couple weeks ago.

From: Hilde Mott Date: 26 Jun 94 Submitted By GAIL SHIPP On 07-09-95

Similar recipes