Garbanzos and Swiss chard in the Style of the Tunisian Sahel (Morshan). Makes 4 servings.
- ¾ pound swiss chard leaves, stemmed, rinsed and torn into large pieces
- 2 large cloves garlic, peeled
- ½ teaspoon coarse salt
- 1 teaspoon ground coriander
- 1 small dried red chile
- 2 tablespoons olive oil
- ½ cup minced onion
- 2 teaspoons tomato paste
- 1 cup basic cooked garbanzos, with ¾ cup cooking liquid
- 1 lemon, cut in wedges, optional
- In pot steam, parboil or microwave chard leaves until tender, about 5 minutes.
- Set leaves in colander to drain.
- Squeeze out excess moisture and shred coarsely.
- Crush garlic in mortar with salt, coriander and chile until thick, crumbly paste forms.
- Heat olive oil in 10-inch skillet and saute onion until pale-golden.
- Add garlic paste and tomato paste and stir into oil until sizzling.
- Add chard, basic cooked garbanzos and cooking liquid and cook, stirring occasionally, 10 minutes.
- Remove from heat and let stand until ready to serve (contents of skillet should be very moist but not soupy. For looser texture, stir in more garbanzo cooking liquid).
- Serve warm, at room temperature or cold with lemon wedges.