Spanish inspired Swiss Chard with Chickpeas

Serves 4 

Nutrition per serving– calories: 209, fat: 8g, carbohydrates: 25g, protein: 10g, fiber: 6g, sugar: 2g, sodium: 963mg

  • 2 tablespoon extra-virgin olive oil 

  • 4 garlic cloves, thinly sliced

  • 1 teaspoon smoked paprika 

  • 1 teaspoon ground cumin 

  • ¼ teaspoon ground cinnamon 

  • Pinch of dried chili flakes

  • Small pinch of saffron (optional) 

  • 1 (15-ounce) can of diced tomatoes 

  • 1 (15-ounce) can chickpeas, drained and rinsed 

  • Kosher salt and freshly ground black pepper

  • 1 pound rainbow chard, stalks sliced into ½ inch pieces, and leaves into 2 inch pieces 

Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 1 minute. Add the paprika, cumin, cinnamon, red pepper flakes, and saffron (if using) and cook for 30 seconds. Add the tomatoes, chickpeas, ¼ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring until the mixture is slightly thickened, about 5 minutes. 

Add the chard stems and cook for 5 minutes. Add chard leaves, cover, and cook until wilted, stirring occasionally. Remove cover and continue to cook until leaves are tender, about 3 minutes. Season and cook for additional 2-3 minutes until tender. Transfer to a bowl. 

 
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