Swiss chard’s flavour is associated with its oxalic acid content, similar to that is found in spinach and rhubarb. Chard and beet greens are
interchangeable in most recipes. This dish can be served on its own or over brown rice.
8 ounces (250 g) dried chickpeas, soaked overnight
1 small yellow onion, unpeeled and cut in half
1 bay leaf
1 whole clove
½ teaspoon (2 mL) sea salt
1 teaspoon (5 mL) freshly ground pepper
1 bunch of Swiss chard, coarsely chopped
2 garlic cloves, minced
2 tablespoons (30 mL) extra-virgin olive oil
½ cup (125 mL) chopped toasted almonds
1. Drain and rinse the soaked chickpeas and put them in a large saucepan and cover with water by 2 inches. Place on the stove over high heat, uncovered, and bring to a boil.
2. Add the onion, bay leaf, and clove to the saucepan, reduce the heat to low, and simmer, partially covered, for 60 minutes.
3. Sprinkle with the salt and pepper and continue to cook, stirring occasionally, until the beans are tender but still intact. Add more water if necessary.
4. Add the chard and cook for another 20 minutes. Add more water if a thinner consistency is desired.
5. Remove the onion, bay leaf, and clove.
6. Add the garlic and olive oil and stir. Top with toasted almonds.
7. Serve as is or on top of brown rice.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.