Recipe: Chickpeas and Swiss Chard (Morshan)

CHICKPEAS AND SWISS CHARD (MORSHAN)

3/4 pound Swiss chard leaves,* stemmed, rinsed and torn into large pieces
2 large cloves garlic, peeled
1/2 teaspoon coarse salt
1 teaspoon ground coriander
1 small dried red chile
2 tablespoons olive oil
1/2 cup minced onion
2 teaspoons tomato paste
1 cup cooked chickpeas with 3/4 cup cooking liquid
1 lemon, cut in wedges (optional, for serving)

In pot, steam, parboil or microwave chard leaves until tender, about 5 minutes. Set leaves in colander to drain. Squeeze out excess moisture and shred coarsely.

Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.

Heat olive oil in 10-inch skillet and saute onion until pale-golden.

Add garlic paste and tomato paste and stir into oil until sizzling.

Add chard, cooked chickpeas and cooking liquid and cook, stirring occasionally, 10 minutes. Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more chickpea cooking liquid.)

Serve warm, at room temperature or cold with lemon wedges.

*Broccoli rabe, dandelion leaves, mustard greens, kale or turnip tops may be substituted for Swiss chard. Discard any yellow or damaged leaves and cook like chard. Cooking times will vary.

Servings: 4
Source: Mediterranean Cooking by Paula Wolfert