Ingredients for Chickpea Cassoulet With Tomatoes And Chard
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Red Peppers
- Thyme
- 1/2 teaspoon paprika
- 2 (15-ounce) cans chickpeas, drained and rinsed
- Chopped Tomatoes
- Chard Leaves
- Spaghetti
- 4 ounces crumbled soy cheese (or 4 ounces cubed edam cheese)
- Fresh Ground Pepper
- Saffron Thread
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How to Make Chickpea Cassoulet With Tomatoes And Chard
- Preheat oven to 350°F (175°C).
- Cook 1 pound of pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1/2 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, 1/2 teaspoon paprika, and a pinch of saffron threads in 2 tablespoons olive oil over medium-high heat until onions are softened, about 8 minutes.
- Add 2 (15-ounce) cans chickpeas (drained and rinsed), 1/2 cup chickpea liquid, and 1 (28-ounce) can crushed tomatoes. Season with salt and pepper to taste.
- Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. Add a splash of water if the mixture becomes too dry.
- Meanwhile, steam 1 bunch chard (about 1 pound) until bright green and tender. Remove from heat, chop coarsely, and season with salt and pepper to taste.
- In a large oven-safe casserole dish, combine the cooked pasta, chickpea-tomato mixture, and chopped chard.
- Stir in 4 ounces of crumbled soy cheese (or 4 ounces of cubed edam cheese).
- Toss until everything is well combined.
- Cover the casserole dish with foil and bake for 20 minutes, or until heated through and bubbly.
- Serve immediately, garnished with extra grated cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
15g
Fat
1g
Carbs
21g
