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Chickpeas And Chard With Cilantro And Cumin

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Dana Treat
Related tags
sides low fat nut free vegetarian thanksgiving
Nutrition per serving    (USDA % daily values)
CAL
376
FAT
12%
CHOL
8%
SOD
70%

Comments

This was a really hearty and tasty recipe. I made three slight changes that worked really well.1. Unfortunately, my cilantro had expired, so I used more parsley and added about 1/2 tsp of ground coriander. 2. Could not find any non-wheat pasta at the store that was the right shape for this recipe, so served it over quinoa instead. Super good variation.3. These recipes always taste very "dark" to me, and in need of acidity. I added my favorite, seasoned rice vinegar, about a tablespoon at a time until it had just the right balance for me. This was my first time to try swiss chard. I will definitely make this recipe again, and perhaps try to get closer to the original!
MaryBeth Davison Smith   •  11 Feb   •  Report
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Ingredients for 4 servings

Olive oil

1 large onion, finely diced

Pinch or 2 of saffron threads

3 ounces small pasta such as orzo or diatilini

2 garlic cloves

Sea salt and freshly ground black pepper

1 cup cilantro leaves

1/4 cup parsley leaves

1/2 tsp. ground cumin, or more to taste

2 tsp. tomato paste

14 chard leaves with stems

2 15-ounce cans chickpeas, drained

Parmesan cheese, for serving

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