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Recipe: Pasta with Chickpeas and Chard Print E-mail
The Reluctant Veggie   
Thursday, 21 January 2010
Recipe: Pasta with Chickpeas and ChardI honestly never thought that I would be posting a recipe about rainbow chard, let alone eating it. And yet, it could be my new favorite green. Right next to bok choy.

I had picked up a bunch of rainbow chard at the grocery store this week and only used a teeny bit [one leaf and stem] for the vegetable soup we made. Seeing as I didn’t want the purdy little leaves to go to waste, I needed a new use for them. And pronto.

I had remembered seeing a recipe in one of my gazillion cook books, but couldn’t seem to find it. So I hit up google. [really, what would I do without you?] I realized quickly that I’m not the only one who has ever attempted a recipe like this before [fatfree vegan kitchen, dana treat, your vegan mom]. And for good reason. It’s an amazing combination of flavors!

Don’t believe me? The hubster liked it so much, he went back for seconds and thirds.

Pasta with Chickpeas and Chard

Ingredients:

  • 1 bunch rainbow chard, stems and leaves
  • 1 onion, chopped
  • 1 16oz can chickpeas or 1 1/2 cups cooked chickpeas
  • 2 cloves garlic, minced
  • 2 tbs balsamic vinegar
  • olive oil
  • salt and pepper to taste
  • pasta of your choice

Directions:

  1. prepare pasta of your choice.
  2. while pasta is cooking, wash and dry chard. cut stems away from leaves and set aside. roughly chop leaves and place in small bowl. take stems and cut into square pieces and place in bowl with greens.
  3. add chopped onion and olive oil to large saucepan on medium-high heat and saute until lightly brown and translucent.
  4. add garlic and saute for a few more minutes, until garlic is fragrant.
  5. add chard and chickpeas and cook until greens begin to wilt.
  6. add balsamic vinegar and continue cooking for about 2-3 more minutes.
  7. serve over pasta.
  8. salt and pepper to taste.

This recipe is vegetarian and vegan. It is also nightshade free, dairy free, soy free, egg free, cinnamon free, and contains no msg. It can also be made gluten and/or wheat free depending on your pasta choice.

‘The Reluctant Veggie’ (aka Emily) became a vegetarian after her husband decided that he wanted to be one. It was either making two lovely dinners a night, to allow her to continue her merry meat-eating habits, or join him... reluctantly. In her blog http://reluctantveggie.com she shares her stories, passions, and lots of delicious recipe ideas.
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