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Chickpea and Swiss Chard Stew

You are here: Home / Recipes / Chickpea and Swiss Chard Stew

December 1, 2020 //  by Synergy Private Health

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Chickpea and Swiss Chard Stew

Ingredients

Chickpeas:

  • 2 pounds dry chickpeas, soaked overnight and drained (3 cups for this recipe)
  • 1 teaspoon baking soda
  • 5 quarts water
  • 1/2 teaspoon Atlantic sea salt
  • 1/2 teaspoon ground black pepper

Stew:

  • 1 pound Swiss chard leaves, roughly chopped
  • 6 garlic cloves finely chopped
  • 2 Tablespoons extra virgin olive oil
  • ½ cup lemon juice (about 4 lemons)
  • ½ teaspoon salt
  • ½ teaspoon black pepper 

Instructions

  1. Prepare dried chickpeas: In a large pot, cover chickpeas, with water, add baking soda and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, for about 2 hours, until chickpeas are soft. Drain chickpeas, season with salt and pepper, and set aside to cool. Reserve 3 cups chickpeas for this recipe, and transfer the rest to freezer-safe storage bags or containers. Freeze for up to four months.
  2. Prepare stew: Place a wide pot over medium-high heat, and add oil, swirling to coat. Add garlic and sauté gently for 3 minutes, until brown. Add Swiss chard, salt, and pepper, and steam until chard wilts about 3 minutes. Add chickpeas and lemon juice and cook for 3 minutes until the flavors blend. 

Adaptations

Go Basic:

  • Substitute the chickpeas with any canned legumes.
  • Substitute the Swiss chard with kale, spinach, or any other leafy green vegetable.

Challenge your skills:

  • Garnish with sumac or nigella seeds to enhance the flavors and add color.

Cultural adaptation:

  • Add coriander and cumin seeds for an Indian flavor.
  • Substitute the lemon juice with rice vinegar, and add 1 tablespoon soy sauce and 1 tablespoon minced ginger for a south east Asia flavor

Notes

Home cooking learning points

  • Batch cook the chickpeas! Reserve 3 cups of chickpeas for this recipe, and transfer the rest to freezer-safe storage bags or containers. Freeze for up to four months.
  • Batch cook the whole dish, and freeze for up to four months.
  • Save the cooking liquid from the chickpeas and use it in place of broth.

Copyright Chef Coaching Program, Institute of Lifestyle Medicine, Spaulding Rehabilitation Hospital, Harvard Medical School  

Category: Recipes

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