Prep 15 mins
Cook 55 mins
A new recipe I received in my email this morning! From Vegetarian Times, September 1999. Serves 6.
- 8 ounces dry penne pasta or 8 ounces rotelle pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium garlic cloves, minced
- 2 pinches red pepper flakes
- 2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary or 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon paprika
- 1 pinch saffron thread (optional)
- 1 (15 ounce) can chickpeas, drained (1/2 cup liquid reserved)
- 2 (16 ounce) cans tomatoes, drained
- 1 1⁄2 lbs swiss chard, stemmed and rinsed well (1 large bunch)
- 1⁄2 cup grated parmesan cheese or 1⁄2 cup romano cheese
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well and set aside.
- Preheat oven to 350 degrees. Lightly grease 2-quart casserole.
- Meanwhile, in large skillet, heat 1 Tbs. oil over medium-high heat. Add onion, garlic, pepper, thyme, rosemary, paprika and saffron if desired. Cook, stirring often, until onion is tender, 8 minutes.
- Add chickpeas, reserved liquid and tomatoes to onion mixture. Season with salt and freshly ground pepper to taste. Bring to a boil, breaking up tomatoes with spoon. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If mixture becomes dry, add a little water to keep it moist.
- Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add chard, cover and steam until bright green and tender, about 3 minutes. Remove chard and coarsely chop. Transfer to large bowl and stir in 2 teaspoons oil and salt and pepper to taste. Stir in pasta, chickpea mixture and Parmesan.
- Transfer pasta mixture to prepared casserole. Drizzle with remaining 1 teaspoons oil and season with pepper. Cover with foil and bake until hot, about 20 minutes.