Chickpea Cassoulet with Tomatoes and Chard

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Recipe submitted by Von Balson, Kathleen VBalson@IT.jea.ci.jax.fl.us

Chickpea Cassoulet with Tomatoes and Chard

Ingredients (use vegan versions):

1 onion diced
3 cloves garlic, minced
2 pinches red pepper
2 teaspoon chopped fresh thyme(1/2 teaspoon dried)
1/2 teaspoon paprika
pinch saffron threads (optional)
15-oz can chickpeas
2 cups chopped tomatoes
freshly ground pepper
1 bunch chard, leaves only
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.

Great meal, easy to prepare; the swiss chard brings it alive!

Archived comment by: gary

I made the following modifications: 1) 1/2 cup sliced cremini mushrooms. 2) 1/4 sliced red pepper. 3) omitted red pepper flakes, 4) substituted mustard greens for swiss chard.

Archived comment by: james

This is a really good recipe that I have used many times. I actually prefer to use Goat cheese to the soy cheese as I still use milk products. Adding raisans or pine nuts gives it a little variation and the use of red chard makes the whole dish a much richer color. All in all this is a really good, easy to make recipe.

Archived comment by: bryan

This was really good. I've necer add chickpeas or chard before but i will from now on. I used maccaroni instead and didn't bake it and it turned out fine.

Archived comment by: linda

I made this last night, with a few adaptations, and it was excellent. I omitted the thyme (don't like it), saffron and paprika (didn't have them), added cayenne and a couple pinches of curry powder and substituted kale for chard. I used orzo instead of spagetti and I also used more soy cheese than the recipe called for. The result was a very flavorful, satisfying casserole that I will definitely make again. Highly recommend this recipe!

Archived comment by: smochel

This recipie is a refreshing change from the usual tomatoe-based pasta sauce! For my husband and I, next time I will double the sauce and use 15 oz. spaghetti, that way well have lunch for a few days with lots of this delicious sauce.

Archived comment by: karrollea