Ingredients
-
1
-
3
-
2
-
1/2
-
1/2
-
1
-
2
-
1
-
12
-
1/2
-
-
-
-
-
Directions
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., A flexible recipe that’s healthy and filling! I threw in green bell peppers and mushroom as well, and used garlic basil linguine from Trader Joe’s. I just cooked everything in one pot instead of baking it in the oven. It was a great way to use chard we had. After steaming the chard, I diced it into small pieces to make it easier to eat in the pasta. We sprinkled parmesan cheese on top before eating., Liked this recipe a lot. However, I had leftover cooked collard greens which I substituted for the chard. Also used a combo of grated Parmesan and light Havarti cheese. Also used canned tomatoes and added a couple of teaspoons of sun dried tomato bruschetta sauces from Trader Joes I had in the fridge. Overall a good recipe that you can play with.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees Fahrenheit. |
|
2
Done
|
Cook Pasta Al Dente; Drain. |
|
3
Done
|
Saute Onion, Garlic, Crushed Red Pepper, Herbs, Paprika, and Saffron If Desired. |
|
4
Done
|
Cook Over Medium High Heat, Stirring Frequently Until Onions Are Soft About 8 Minutes. |
|
5
Done
|
Add Chickpeas, 1/2 Cup of Their Liquid and Tomatoes. |
|
6
Done
|
Season With Pepper. |
|
7
Done
|
Lower Heat and Simmer 15 Minutes. |
|
8
Done
|
If Pan Becomes Dry, Add a Little Water to Keep It Moist. |
|
9
Done
|
Steam Chard Until Bright Green and Tender. |
|
10
Done
|
Remove, Chop Coarsely, Season With Pepper and If Desired Salt. |
