The dog days of Summer are here, and we aren’t exactly digging the thought of turning on our ovens. We love a good stove-top meal, especially when it can be served any time of day. Our current obsession is this Chickpea + Chard Shakshuka. We’d happily eat it for breakfast, lunch or dinner. Shakshuka is a North African dish of poached eggs in a slightly spicy tomato sauce. We gave it the by CHLOE. treatment by swapping those eggs for chickpeas and adding in a few big handfuls of oh-so-good-for-you Swiss chard.
Recipe and image courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
2 Tbsp extra virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 fresno chili, seeded and finely chopped
1 can crushed tomatoes
1 Tbsp apple cider vinegar
1 tsp smoked paprika
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground coriander
½ tsp Aleppo pepper
1 can chickpeas, rinsed and drained
2 cups tightly packed chopped Swiss chard leaves
1/8 tsp freshly ground black pepper
1 tsp sea salt
warm pita bread or cooked couscous/quinoa.
Chop onion and Swiss chard.
Seed and chop Fresno chili.
Rinse and drain chickpeas.
Heat extra virgin olive oil in a large, straight-sided sauté pan over medium heat.
Add chopped onion, minced garlic, chopped Fresno chili and cook, stirring frequently, until onion is soft and translucent, about 4-5 minutes.
Add crushed tomatoes, apple cider vinegar, smoked paprika, ground cumin, sea salt, ground turmeric, ground coriander, Aleppo pepper, and freshly ground black pepper.
Stir to combine. Let simmer over medium heat for 10 minutes.
Reduce heat to low and add chickpeas and chopped Swiss chard.
Cook, stirring occasionally, an additional 5 minutes, or until chickpeas are warmed through and Swiss chard has completely wilted.
NOTES + SERVING
Serve immediately with warm pita bread, or atop cooked couscous or quinoa.
Chickpea + Chard Shakshuka can be stored up to a week in air-tight container in fridge, or for 3 months frozen.