Chickpea Cassoulet with Tomatoes and Chard

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

• Ready In: 58 mins
• Serves: 6

Ingredients

• 1  onion, diced
• 3  cloves garlic, minced
• 2  pinches  red peppers
• 1⁄2 teaspoon thyme
• 1⁄2 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
• 1⁄2 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.