Serious Eats: Recipes
Dinner Tonight: Roasted Chickpeas and Lamb Sausage with Swiss Chard
Though not as well celebrated as the beginning of asparagus or tomato season, there's some real pleasure in spotting the first swiss chard at the market. Vibrantly colored, they pop out and just beg to be bought—I really can't resist them. Usually I enjoy swiss chard a side dish to some random meal, so it's nice to find this recipe from the blog Abby & Sam, which fully integrates them into a dish.
The roasted chickpeas add some nice textural difference, and the paprika and cumin help give it some depth. But it's the red wine vinegar that really perks this dish up. The sausage is kind of an afterthought here, and could be left out if you wanted a vegetarian main. That said, some good locally made lamb sausages are certainly welcome to the plate.