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Chard with Chickpeas |
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Serves: 4
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(Acelgas con Garbanzos)
Category: Chard
Chard, one of the healthy cruciferous vegetables, is a good source of iron, and vitamins A and C. Choose chard with leaves that look tender and fresh with crisp stems. The large green leaves are used as tamale wrappers in many regions of Mexico, and in soups or in nourishing vegetable dishes like this one. Chickpeas add richness to make this a wonderful filling dish.
1 bunch Swiss chard (large), rinsed well, stemmed, coarsely chopped
1 tablespoon vegetable oil or olive oil
1 medium white onion, chopped
2 cloves garlic (medium), chopped
1 large tomato, peeled and chopped
1 1/2 cups cooked chickpeas (garbanzo beans), canned or homemade, drained
1/2 teaspoon salt, or to taste
1. Put the chard into a large saucepan. Add 3/4 cup water, cover, and cook until wilted and tender, about 10 minutes. Drain well, transfer to a bowl and reserve.
2. Rinse and dry the saucepan, and in it heat the oil over medium heat. Add the onion and garlic. Cook until they begin to brown, 4 to 5 minutes. Add the tomato, chickpeas, and the reserved chard. Season with salt and pepper. Bring to a boil, and cook, stirring frequently, until completely heated through, 4 to 5 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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