Morshan (North African Chickpeas and Swiss Chard)

You can use just about any green in this dish, just adjust the cooking time.

  • ¾ lb. swiss chard leaves, stemmed, washed and torn
  • 2 cloves garlic
  • ½ tsp. salt
  • 1 tsp. ground coriander seeds
  • 1 small red chile
  • 2 Tbsp. extra virgin olive oil
  • ½ c. minced onion
  • 2 tsp. tomato paste
  • 1 cup cooked chickpeas
  • ¾ c. vegetable broth
  • 1 lemon, cut into wedges

Steam or blanch Swiss chard until tender, about 5 minutes.  Set leaves in colander to drain, squeeze out excess moisture, and coarsely shred.  Crush garlic in a mortar with salt, coriander seed and red chile until a thick crumbly paste forms.  Heat olive oil in a medium skillet over medium heat.  Add onion; saute until pale golden, about 3 minutes.  Add garlic paste and tomato paste; stir them in oil until sizzling.  Add Swiss chard, chickpeas and broth; cook, stirring occasionally, 10 minutes.  Remove from heat and let stand until ready to serve.  Serve warm, at room temperature, or cold, with lemon wedges.

Serves 4.

Adapted from Mediterranean Cooking by Paula Wolfert.

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