Eating for Two: Swiss Chard with Tomatoes and Chickpeas
I make this dish too, but I combine it with another related recipe I once had (and could never find again) from the LA Times. You start by sauteing a paste made from somewhat less garlic, salt and a teaspoon or so of whole coriander seeds that you grind together in a mortar. After the garlic gets fragrant, you add a half a finely chopped onion, let it cook for a minute, and then stir in a wopping dollop of tomato paste - a generous tablespoon or more. (I always use double concentrated paste from Italy) This all makes a sticky, golden orange flavor bomb on the bottom of the pan. Then add 2-3 small diced fresh tomatoes - this is so great in the summer time - and proceed as you mention above with the chard and drained chick peas (no extra liquid though), and once the chard has wilted, you can pretty much stop there. Add the juice of a generous lemon and let sit for 5 minutes or so before serving. It's quite good warm or at room temperature, and is fabulously good with brown rice.
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