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Chickpea and Swiss Chard Stew

Ingredients

Chickpeas:

Stew:

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:

Challenge your skills:

Cultural adaptation:

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  

Recipe by Synergy Private Health at https://synergyprivatehealth.com/recipes/chickpea-and-swiss-chard-stew/