Chickpea Cassoulet With Tomatoes And Chard
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Chickpea Cassoulet With Tomatoes And Chard
  Tomatoes    Cassoulet    Beans  
Last updated 6/12/2012 1:14:17 AM. Recipe ID 43103. Report a problem with this recipe.
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      Title: Chickpea cassoulet with tomatoes and chard
 Categories: None
      Yield: 1 Servings
      1    Onion diced
      3    Cloves garlic, minced
      2 pn Red pepper
      2 ts Chopped fresh thyme(1/2 tsp
    1/2 ts Paprika
        x  Pinch saffron threads
      1    15 oz can chickpeas
      2 c  Chopped tomatoes
        x  Freshly ground pepper
      1 bn Chard, leaves only
      1    Box 12 oz spaghetti
    1/2 c  Grated soy cheese
  Preheat oven to 350 F.  Cook pasta al dente, drain. Saute onion
  garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
  Cook over medium high heat, stirring frequently until onions are soft
  about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes.
  Season with pepper. Lower heat and simmer 15 min. If pan becomes dry,
  add a little water to keep it moist.  Steam chard until bright green
  and tender. Remove, chop coarsely, season with pepper and if desired
  salt. Put pasta in casserole, add chickpea-tomato mixture, chard and
  cheese. Toss until well mixed. Cover with foil and bake until warmed
  through, about 20 min. Serve with additional grated cheese if
  desired. Makes 4 to 6 servings (I find it to be more). Here in Fl.
  it's hard to find chard, so I usually use fresh or frozen spinach.
  Kale would work just as well. You can also prepare this ahead of
  time, then pop into oven and heat for 20 min.
  The nutritional info. below will not be accurate because I eliminated
  the oil and real cheese. Per serving: 595 cal; 24g protein; 18g fat;
  82g carbo.; 8mg cholest.; 589mg sodium; 17g fiber.
  Posted by "Von Balson, Kathleen"  to the
  Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections

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Recipe ID 43103 (Apr 03, 2005)

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