Technically, we haven't yet received any Swiss card in our Johnson's Backyard Garden farmboxes. I had some in my garden, however, and knowing that we would soon be getting chard out the wazoo, I decided to write this preemptive blog post.
Chickpea Cassoulet with Tomatoes and Chard
4 T olive oil
1 onion, diced
3 cloves garlic, minced
2 pinches red pepper flakes
2 tsp thyme (fresh), or 1/2 tsp dried
1 tsp rosemary, chopped
1/2 tsp paprika
pinch saffron (opt)
1 15-oz can chickpeas (or, about 2 c soaked and cooked from dried)
2 c tomatoes, chopped (I used canned)
1/2 tsp salt
1 bunch Swiss chard, leaves only
12 oz spaghetti
1/2 c Parmesan, grated
Preheat oven to 350. Heat a pot of water for cooking the spaghetti. Lightly oil a Dutch oven or other oven-safe skillet.
Heat 2 T olive oil in a skillet. Saute onion with garlic, red pepper flakes, and herbs. Cook until onions are soft, about 8 minutes.
Add chickpeas, 1/2 of their canned liquid (or, if you have soaked them from dried, then just 1/2 c water). Add tomatoes. Season with salt and pepper. Lower heat and simmer 15 minutes. Watch your pan carefully - if it becomes too dry, add more water to keep things moist.
Cook pasta and drain. Transfer pasta to the Dutch Oven. Add chickpea-tomato mixture, chard, and grated cheese. Toss until well mixed.
Drizzle remaining oil over top. Season with pepper. Cover with lid (or if using a cast iron skillet, cover with foil) and bake until warmed through, about 20 minutes.