Tuesday, June 2, 2009

Guiso De Garbanzos Con Acelga (Chickpea And Chard Stew)

Googling on the ingredients I had on hand landed me here: Guiso De Garbanzos Con Acelga (Chickpea And Chard Stew). I adapted slightly to include the pseudo grain, quinoa, and my current favorite, Aleppo pepper.
Chickpea and Chard Stew with Red Quinoa

2T olive oil
1 medium onion, chopped
1 large carrot, chopped
2-3 garlic cloves, minced
1t salt
.5t black pepper
1t ground cumin
1t Aleppo pepper
1 15oz can chickpeas
1 bunch swiss chard, chopped (including stems)
2T parsley, chopped
2c vegetable stock
.5c red quinoa, uncooked

Heat oil in large saute pan, add onions and saute till translucent. Add carrots, garlic, and spices; mix well saute for 1-2 minutes more. Add chickpeas, chard, and parsley; mix well and cover pan. Sweat vegetables and chard till just wilted. Add vegetable stock and rinsed quinoa; mix well, cover, and simmer till quinoa is done -- about 15 minutes.
I'm sure the order in which things were cooked should be adjusted, like adding the chard leaves later in the process -- Renee can advise. Flavor-wise, this was great.

1 comment:

  1. Yes, I woulnd't have cooked the chard for that long.

    I think maybe cooking the quinoa seperatly, though you might lose out on a flavor melding opportunity. Maybe saute the chard and remove from pan, then add quinoa and broth. Add chard back when quinoa is finished.