5 Tasty Chard and Chickpea Recipes from Boston Globe

In the heart of Boston, amidst the bustling kitchens and farm-to-table restaurants, there's a noticeable love for chard and chickpea recipes. These ingredients aren't just trendy; they're rooted in the region's culinary tradition, bringing flavors that speak of health and heritage to the table. Here are five delectable chard and chickpea recipes that capture the essence of Boston Globe's culinary scene.

1. Chard and Chickpea Curry with Saffron Rice

This chard and chickpea curry is a delightful fusion of flavors, bringing a touch of Middle Eastern and Indian spices to Boston’s diverse palate.

• Ingredients:
  • 1 cup chickpeas, soaked overnight or canned
  • 1 bunch of Swiss chard, stems and leaves separated
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • ¹⁄₂ tsp chili flakes (adjust according to spice preference)
  • 1 can of diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup basmati rice
  • A pinch of saffron
  • Salt to taste
  • Olive oil for cooking
  • Fresh cilantro for garnish
• Steps:
  1. Cook the chickpeas if using dried ones; if canned, rinse thoroughly.
  2. Heat olive oil in a large skillet; add cumin seeds. Once they start to pop, add onions and cook until translucent.
  3. Add garlic, turmeric, and chili flakes, stirring until aromatic.
  4. Chop chard stems, add to the pan, and sauté for a few minutes. Then, add the leaves, chickpeas, diced tomatoes, and tomato paste. Simmer for about 20 minutes.
  5. Meanwhile, prepare the saffron rice by washing basmati rice, soaking saffron in warm water, and cooking the rice with saffron water.
  6. Serve the curry over saffron rice, garnished with cilantro.

👩‍🍳 Note: This recipe can be made more visually appealing by using colorful varieties of Swiss chard like rainbow chard.

2. Chickpea and Chard Hash

If you’re in for something hearty and straightforward, this hash brings together chickpeas and chard in a manner reminiscent of a New England morning.

• Ingredients:
  • 2 cans chickpeas, drained
  • 1 bunch of Swiss chard, roughly chopped
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 4 eggs (optional)
  • 1 tbsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
• Steps:
  1. Heat olive oil in a large pan over medium heat; add shallots and cook until soft.
  2. Add garlic, smoked paprika, salt, and pepper; stir for a minute.
  3. Add chickpeas and chard, stirring occasionally until the chard wilts and the chickpeas are heated through.
  4. If using eggs, make four wells in the mixture and crack an egg into each.
  5. Cook until the eggs are to your liking, and serve hot.

🍳 Note: This dish can be modified by adding potatoes for a more traditional hash experience.

3. Chard and Chickpea Salad with Lemon Vinaigrette

This light and zesty salad is perfect for Boston summers, providing a refreshing yet substantial meal.

• Ingredients:
  • 1 can chickpeas, rinsed and drained
  • 1 bunch of Swiss chard, finely chopped
  • ¹⁄₂ cup cherry tomatoes, halved
  • ¹⁄₄ cup red onion, thinly sliced
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • Fresh parsley, chopped
  • Salt and pepper to taste
• Steps:
  1. Whisk together lemon juice, mustard, olive oil, salt, and pepper to make the vinaigrette.
  2. In a large bowl, combine chickpeas, Swiss chard, tomatoes, and onions.
  3. Pour the vinaigrette over the salad, mix well, and garnish with parsley.

🌿 Note: Swiss chard has a unique flavor, and adding some baby spinach can balance it out for those new to the taste.

4. Moroccan-Inspired Chickpea and Chard Soup

Channeling the warmth and spices of Moroccan cuisine, this soup with chickpeas and chard is both comforting and exotic.

• Ingredients:
  • 2 cans chickpeas, drained and rinsed
  • 1 bunch of Swiss chard, stems removed, leaves chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ¹⁄₂ tsp cinnamon
  • 1 can tomatoes, crushed
  • 4 cups vegetable broth
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Steps:
  1. Heat olive oil in a pot; add onion, cooking until translucent.
  2. Add garlic, cumin, coriander, paprika, and cinnamon; cook until spices are fragrant.
  3. Add chickpeas, tomatoes, and vegetable broth. Bring to a boil, then simmer for 20 minutes.
  4. Add the chard and cook until wilted, about 5 minutes. Adjust seasoning with lemon juice, salt, and pepper.
  5. Serve hot, garnished with cilantro.

👩‍🍳 Note: Moroccan dishes often feature preserved lemons for an authentic taste; a bit of zest from fresh lemons can mimic this flavor.

5. Braised Chard and Chickpeas with Saffron Couscous

This dish showcases chard’s versatility when braised, paired with the earthy chickpeas and aromatic couscous.

• Ingredients:
  • 1 can chickpeas, drained
  • 1 bunch of Swiss chard, leaves and stems separated, chopped
  • 2 onions, sliced
  • 3 cloves garlic, minced
  • ¹⁄₄ cup olive oil
  • 1 tbsp tomato paste
  • ¹⁄₂ cup vegetable broth
  • Juice of 1 lemon
  • 1 cup couscous
  • A pinch of saffron
  • Fresh dill or parsley for garnish
• Steps:
  1. Soak saffron in warm water to release its flavor.
  2. In a large skillet, heat olive oil over medium heat; add onions and cook until caramelized.
  3. Add garlic and tomato paste; stir well.
  4. Add chickpeas, chard stems, and vegetable broth; simmer for 10 minutes.
  5. Meanwhile, cook couscous as per package instructions, adding saffron water to the cooking liquid.
  6. Once the stems are tender, add chard leaves and lemon juice, cooking until wilted.
  7. Serve the braised mixture over saffron couscous, garnished with herbs.

💡 Note: Couscous pairs beautifully with chickpeas; feel free to experiment with different types like pearl or Israeli couscous for varied textures.

In summary, these five chard and chickpea recipes from Boston Globe not only showcase the versatility of these ingredients but also reflect the rich, diverse culinary culture of Boston. From curries to soups, hashes to salads, these dishes encapsulate the essence of comfort food with a local twist, offering healthy, flavorsome options for any season or meal. Whether you’re a Boston native or just a fan of exploring world cuisines, these recipes are bound to inspire your kitchen adventures.

Can I use other greens instead of chard in these recipes?

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Absolutely! While chard offers a unique taste, you can substitute with spinach, kale, or collard greens, although cooking times might differ.

Are these recipes vegan-friendly?

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Yes, all these recipes are plant-based and can be easily adapted to fit vegan diets. Just ensure any optional ingredients like eggs are omitted.

How can I store leftovers from these dishes?

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Store leftovers in airtight containers in the refrigerator for up to 4 days. Most can be frozen for up to 3 months, but for best results, consume fresh or reheated.