Chickpea Cassoulet With Tomatoes & Chard Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Onion diced,
3 Cloves: garlic, minced
2 pinch: Red pepper,
2 tsp: Chopped fresh thyme, (1/2 tsp
Dried),
1/2 tsp: Paprika,
x Pinch saffron threads,
, optional
1: 15 oz can chickpeas,
2 cup: Chopped tomatoes,
x Freshly ground pepper,
1 bunch: Chard, leaves only
1 Box: 12 oz spaghetti,
1/2 cup: Grated soy cheese,
Directions:
Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion
garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
Cook over medium high heat, stirring frequently until onions are soft
about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes.
Season with pepper. Lower heat and simmer 15 min. 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 if desired
salt. Put pasta in casserole, add chickpea-tomato mixture, chard and
cheese. Toss until well mixed. Cover with foil and bake until warmed
through, about 20 min. Serve with additional grated cheese if
desired. Makes 4 to 6 servings (I find it to be more). Here in Fl.
its hard to find chard, so I usually use fresh or frozen spinach.
Kale would work just as well. You can also prepare this ahead of
time, then pop into oven and heat for 20 min.
The nutritional info. below will not be accurate because I eliminated
the oil and real cheese. Per serving: 595 cal; 24g protein; 18g fat;
82g carbo.; 8mg cholest.; 589mg sodium; 17g fiber.
Posted by "Von Balson, Kathleen" to the
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
Cook over medium high heat, stirring frequently until onions are soft
about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes.
Season with pepper. Lower heat and simmer 15 min. 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 if desired
salt. Put pasta in casserole, add chickpea-tomato mixture, chard and
cheese. Toss until well mixed. Cover with foil and bake until warmed
through, about 20 min. Serve with additional grated cheese if
desired. Makes 4 to 6 servings (I find it to be more). Here in Fl.
its hard to find chard, so I usually use fresh or frozen spinach.
Kale would work just as well. You can also prepare this ahead of
time, then pop into oven and heat for 20 min.
The nutritional info. below will not be accurate because I eliminated
the oil and real cheese. Per serving: 595 cal; 24g protein; 18g fat;
82g carbo.; 8mg cholest.; 589mg sodium; 17g fiber.
Posted by "Von Balson, Kathleen"
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp