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Chickpea Cassoulet with Tomatoes and Chard
1 Onion diced
3 Cloves garlic, minced
2 pn Red pepper
2 ts Chopped fresh thyme (1/2 tsp dried)
1/2 ts Paprika
Pinch saffron threads (optional)
1 15 oz can chickpeas
2 c Chopped tomatoes
Freshly ground pepper
1 bn Chard, leaves only
1 Box 12 oz spaghetti
1/2 c Grated soy cheese
Preheat oven to 350 degrees F. Cook pasta al dente, drain. Saute onion
garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
Cook over medium high heat, stirring frequently until onions are soft
about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes.
Season with pepper. Lower heat and simmer 15 min. If pan becomes dry,
add a little water to keep it moist. Steam chard until bright green
and tender. Remove, chop coarsely, season with pepper and if desired
salt. Put pasta in casserole, add chickpea-tomato mixture, chard and
cheese. Toss until well mixed. Cover with foil and bake until warmed
through, about 20 min. Serve with additional grated cheese if
desired. Makes 4 to 6 servings.
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