Chickpeas and Swiss Chard Tunisian Style

Side Dishes.
This recipe comes from well-known cookbook author and Mediterranean cooking expert, Paul Wolfert.

Chickpeas and Swiss Chard Tunisian Style


Quantity Ingredients
3/4 lb Swiss chard leaves, stemmed, rinsed and torn into large pieces
2 large cloves garlic, peeled
1/2 tsp coarse salt
1 tsp ground coriander
1 small dried red chile
2 tbsp olive oil
1/2 cup minced onion
2 tsp tomato paste
1 cup cooked chickpeas with 3/4 cup cooking (or can) liquid
1 lemon, cut in wedges, optional


Steam chard leaves until tender, about 5 minutes. Set leaves in colander to drain. Squeeze out excess moisture and shred coarsely.

Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.

Heat olive oil in 10-inch skillet and saute onion until pale-golden. Add garlic paste and tomato paste and stir into oil until sizzling. Add chard, chickpeas and cooking liquid and cook, stirring occasionally, 10 minutes.

Remove from heat and let stand until ready to serve. (Contents of skillet should be very moist but not soupy. For looser texture, stir in more chick pea cooking liquid.)

Serve warm, at room temperature or cold with lemon wedges. 

Serves 4.