Chickpea Cassoulet With Tomatoes And Chard
Preparation Time: 15 minutes
Cooking Time: 45 minutes
3 Shallots, diced
3 Cloves garlic, minced
2 pinch crushed red pepper
1/2 tsp. Thyme
1/2 tsp. Paprika
Pinch saffron threads (optional)
1 x 15 oz can chickpeas
2 cups Tomatoes, chopped
Fresh ground pepper to taste
1 bunch Chard, chopped leaves only
12 oz spaghetti
1/2 cup Grated cheddar cheese
Preheat oven to 350 F. Cook pasta until al dente, drain.
Saute onion and garlic, crushed red pepper, thyme, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until shallots are soft, about 8 minutes. Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 minutes. If pan becomes dry, add a little water to keep it moist.
Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and sea salt if desired.
Put pasta in casserole dish, add chickpea-tomato mixture, chard and cheese. Toss until well mixed. Cover and bake until warmed through, about 20 min. Serve with additional grated cheese if desired. Serves 4.
Adapted from: www.recipecottage.com.
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