SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.4
  • Total Fat: 8.8 g
  • Cholesterol: 24.8 mg
  • Sodium: 731.6 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 28.1 g

View full nutritional breakdown of Swiss Chard Chickpeas and Tuna calories by ingredient
Report Inappropriate Recipe

Swiss Chard Chickpeas and Tuna

Submitted by: PATTY_IN_MIAMI

Introduction

This is based off a dish my grandmother cooked a lot. I love it served with white rice being the Peruvian I am. But for me now...it's brown rice. Most often served with Bacalao (a dried very salty fish that is soaked over night in water to remove the salt and rehydrate the fish). It's a Easter dish I think. This is based off a dish my grandmother cooked a lot. I love it served with white rice being the Peruvian I am. But for me now...it's brown rice. Most often served with Bacalao (a dried very salty fish that is soaked over night in water to remove the salt and rehydrate the fish). It's a Easter dish I think.
Number of Servings: 6

Ingredients

    1 Yellow Onion
    4 cups packed firm Fresh Swiss Chard (2 bundles)
    3 cans of water packed albacor tuna
    1 bag of dried chickpeas or 2 cans rinsed
    1 larged tomato chopped
    3 - 4 garlic cloves minced
    1 tsp Cumin
    1 tsp Paprika
    2 - 3 Bay Leaves
    Salt and Pepper to taste

Tips

BE VERY CAREFUL!!!! If you don't have a pressure cooker or don't know how to use one, use canned chickpeas. This can be served with tabasco sauce too. If you like you can use sausages cut into chunks instead of tuna and cook them up with the onions but if you do use less olive oil if you're using a fatty sausage. I recommend using turkey or chicken.


Directions

Soak the chickpeas over night. Rinse and start to cook these in a pressure cooker first thing. Make sure to add plenty of water, about 6 cups for one bag.
Wash the swiss chard leaves and remove the thick parts of the stems. Chop the leaves across so you have strips not too long.
In another pot while the chickpeas have been cooking for about 20 minutes more or less...add the olive oil and heat up. Add the chopped onion and garlic. When the onion starts to get transparent add the tomatoes and swiss chard. As the leaves start to wilt add in the spices. Add the tuna last when the leaves have completely wilted. Put the heat on low and let simmer. Remove the chickpeas from the heat. Let the vapor out before opening. BE VERY CAREFUL!!!! If you don't have a pressure cooker or don't know how to use one, use canned chickpeas. Your chickpeas should have a saucy consistensy, not too soupy. Add to the tuna and swiss chard mix. Stir well to make sure all the ingredients mix well. Taste for salt and pepper needs.

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PATTY_IN_MIAMI.






Great Stories from around the Web


Rate This Recipe