Swiss Chard Chickpeas and Tuna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Yellow Onion4 cups packed firm Fresh Swiss Chard (2 bundles)3 cans of water packed albacor tuna1 bag of dried chickpeas or 2 cans rinsed1 larged tomato chopped3 - 4 garlic cloves minced1 tsp Cumin1 tsp Paprika2 - 3 Bay LeavesSalt and Pepper to taste
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.
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.
Nutritional Info 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
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