Chickpea Cassoulet with Tomatoes and Chard

Mirj's Note:

This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam.

• Total Time: 58 mins
• Prep Time: 15 mins
• Cook Time: 43 mins

Ingredients:

Servings: 6

• 1 onion , diced
• 3 cloves garlic , minced
• 2 pinches red peppers
• ½ teaspoon thyme
• ½ teaspoon paprika
• 1 (15 ounce) can chickpeas
• 2 cups chopped tomatoes
• 1 bunch chard leaves , leaves only (or fresh or frozen spinach)
• 12 ounces spaghetti
• ½ cup grated soy cheese
• fresh ground pepper
• 1 pinch saffron thread (optional)

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook pasta al dente; drain.
3. Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
4. Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
5. Add chickpeas, 1/2 cup of their liquid and tomatoes.
6. Season with pepper.
7. Lower heat and simmer 15 minutes.
8. If pan becomes dry, add a little water to keep it moist.
9. Steam chard until bright green and tender.
10. Remove, chop coarsely, season with pepper and if desired salt.
11. Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
12. Toss until well mixed.
13. Cover with foil and bake until warmed through, about 20 minutes.
14. Serve with additional grated cheese if desired.

Reviews

[RobinW]

Great tasting and easy to prepare dish with a wonderful combination of ingredients and spices. I used the frozen spinach and cheese in this dish and it turned out wonderfully.

[rakishchick]

i really enjoyed this! i used canned diced tomatoes instead and brown rice spaghetti and left out the soy cheese. i also cooked everything in one pot (except the pasta) and then tossed everything together in the end, forgoing the oven. thanks for a great recipe =)

[woodland hues]

great way to use fresh-from-the-garden swiss chard! I used seashell pasta (8 oz) because I had no spaghetti in the house, and doubled the Edam. My version serves 4 generously as a main dish. Thank you for this recipe!