Chickpea Cassoulet With Tomatoes And Chard
1 onion diced
3 cloves garlic, minced
2 pinch red pepper
2 Ts chopped fresh thyme (1/2 tsp dried)
1/2 Ts paprika
pinch saffron threads (optional)
15 oz can chickpeas
2 C chopped tomatoes
freshly ground pepper
1 bunch chard, leaves only
12 oz spaghetti
1/2 C Grated cheese
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 minutes. Add chickpeas, 1/2 cup of their liquid and
tomatoes. Season with pepper. Lower heat and simmer 15 minutes.
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 minutes.
Serve with additional grated cheese if desired.
Makes 4 to 6 servings.
You can also prepare this ahead of time, then pop into oven and
heat for 20 minutes.