I’m a sucker for food that’s easy, tasty and healthy. We tried the Swiss Chard with Chickpeas recipe and, oh boy, did it fit those categories and, wow, did we love it! I almost threatened to arm wrestle David over who got to eat the leftovers for lunch today. (I gave in; he took them to work. Yes, I sound like quite the doting, loving wife, but really it meant I didn’t need to whip up something else for him to bring in!)
Here’s our adaptation of Real Simple’s recipe for you to try and enjoy:
Swiss Chard With Chickpeas, Pine Nuts, and Quinoa Pasta
Ingredients
1 8-ounce box quinoa pasta
1/4 cup pine nuts
2 tablespoons olive oil, plus 1 teaspoon to cover pasta after its cooked
3 cloves garlic, thinly sliced
1 15.5-ounce can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed and cut in thirds
3/4 teaspoon salt
1/2 teaspoon black pepper
Directions
Cook pasta according to manufacturers directions. Toss with a light coating of olive oil and set aside.
Meanwhile, in a large skillet or stockpot, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.
Return skillet or stockpot to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas and raisins and cook for 3 minutes. Add the chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.
Top the pasta, divided amongst four plates, with the chard and sprinkle with the pine nuts.
And for the kiddos adverse to wilted leafy green vegetables, you can serve them pasta with chickpeas (and a strip of nori on the side). “Yum, yum, delicious!” says Miss Leyba. Can’t argue with that!
I’m so looking forward to making this dish again. Here are some variations I’m excited to try: using spinach or kale instead of chard, almonds or walnuts instead of pine nuts, and substitute the quinoa pasta with cooked millet, rice, quinoa, or (as the original recipe suggests) couscous.
It looks yummy and healthy! And I notice that Miss Leyba is still a NORI lover? Toko is, too.
Yummm! Can’t wait to try it! Swiss chard’s a staple from our farm share right now and we’re enjoying it. Thx for this recipe!
Vaughn LOVES seaweed too (Dulse to be specific). He’ll take it over cookies!
hey Carrie, i tried this recipe last night. was skeptical about how flavorful it would be and about raisins in general (not usually a fan) but boy, it’s good! thanks for posting.