35 minutes
This comforting dish combines the earthy flavors of cumin with the warmth of smoked paprika, creamy chickpeas, and tender Swiss chard.
Garlic Clove, sliced
each
0.25 fluid ounces
Swiss Chard, stems and leaves separated
0 bunches
Cumin Seeds
teaspoons
teaspoons
Red Chile Flakes
pinches
Shallots, thinly sliced
each
cups
cups
Country-style Bread, toasted
slices
to taste
to sprinkle
1. Cook Garlic in Olive Oil
Gently cook half of the sliced garlic in ½ cup of extra-virgin olive oil until golden and aromatic, about 3 minutes.
2. Add Chard Stems and Spices
Stir in the Swiss chard stems, cumin seeds, fine sea salt, and red chile flakes. Cook for about 5 minutes.
3. Combine Remaining Ingredients
Add the shallots, cooked chickpeas, Swiss chard leaves, and 1 cup of stock or water. Simmer for about 20 minutes.
4. Puree Chickpea Mixture
Partially puree the chickpea and chard mixture directly in the pot for about 5 minutes.
5. Prepare Toasted Bread
Toast the slices of country-style bread until golden brown and rub with the reserved sliced garlic.
6. Serve
Ladle the stew into bowls, drizzle with extra-virgin olive oil, squeeze fresh lemon juice, and sprinkle sweet smoked paprika. Serve with a slice of garlic-rubbed toast.
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