Swiss Chard's at the farmer's markets, in your CSA box . . . everywhere! Here's a great Armenian take on chard that's is not only tasty, but a nutrient blast – chard, chickpeas, lycopene from the tomato paste and a little olive oil to help you absorb all the nutrients . . . do yourself a favor and serve it over brown rice, at least, to keep up the momentum!
Chard ‘n’ Chickpeas (adapted from The Armenian Kitchen)
2 T. extra-virgin olive oil1 head chard, thick stems removed and coarsely chopped
1 medium onion, chopped
1 t. crushed garlic
3 T. tomato paste
3 c. chickpeas (or two cans, drained and rinsed)
½ c. low-sodium chicken broth (or vegetable broth if you’re vegetarian)
Kosher salt and freshly ground black pepper to taste
Heat the oil over medium heat and sauté the onions until they’re translucent. Add the chard and sauté until it is wilted. Add the chick peas, tomato paste, broth and a sprinkling of salt and pepper. Cover and simmer on low heat until the chard is tender, about 20-30 minutes. If you have any Aleppo pepper on hand, it’d be awesome in this dish.
Serve over brown rice pilaf.