I just finished a big batch of slow-cooked (previously dried) chickpeas and I received some gorgeous magenta chard (a new chard to me) in the CSA box this week. So I had to try this delicious-sounding Swiss Chard Chickpea recipe. Swiss Chard is pretty similar to the magenta, with the exception of the color. And I think, at least in my experience a bit of a sweetness difference also.
Chard and Chickpea Penne
Adapted from Swiss Chard adn Chickpea Pasta.
- 1 pound pasta
- 1 bunch magenta chard
- 1 onion, diced
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1/4 cup vegetable broth
- 1 1/2 cups cooked chickpeas
- House seasoning, to taste
- 1/4 cup walnuts, chopped toasted
- 1 tablespoon balsamic vinegar
- Parmesan cheese substitute (optional)
Cook pasta according to package directions. Meanwhile, wash chard and pull leaves off stems. Slice leaves. Set aside all but 4 stems for another use. Dice 4 stems.
Cook onion over medium-high heat with a bit of olive oil. Stir until onion begins to brown. Add garlic, red pepper flakes, diced chard stem and mushrooms and reduce heat. Cook, stirring, until mushrooms soften, adding a tablespoon or two of water if needed to prevent sticking. Add tomato paste and vegetable broth and stir to combine. Add chickpeas and simmer until pasta is done.
Stir in the chard and cover. Cook until chard is just wilted, about 2-3 minutes. Stir in the pasta, season with House seasoning, to taste.
Top with toasted walnuts, drizzle with balsamic vinegar and sprinkle with parmeasan cheese substitute, if desired.
I love the chickpeas and I like the greens in my pasta. But I think I prefer kale. The chard is a bit too tart here without some sweetness added in. I normally use red onion with chard and I was really missing it here.
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