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Chickpea and Swiss Chard Succotash

The sweet flavor of corn will entice kids to expand their palates and eat a healthy medley of greens and legumes. For extra protein, serve on a bed of steamed millet or quinoa.

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Servings
4

Ingredients

  • 1 cup dried chickpeas
  • 2 Tbs. olive oil
  • 1 large onion, finely chopped (2 cups)
  • 1 large red bell pepper, diced (2 cups)
  • 1 12-oz. bunch rainbow Swiss chard, stems and leaves chopped separately (2 cups stems, 4 cups leaves), divided
  • 1 1/2 cups fresh or frozen corn kernels
  • 2 large carrots, diced (1 1⁄2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 tsp. dried tarragon
  • 1/8 tsp. dried red pepper flakes, optional

Preparation

1. Place chickpeas in large bowl, cover with 1 1⁄2 inches water, and soak overnight. Drain, and transfer to large saucepan. Cover with 2 inches water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 45 minutes to 1 hour, or until tender. Drain, and set aside.

2. Heat oil in large saucepan over medium heat. Add onion, bell pepper, and Swiss chard stems, and sauté 5 to 7 minutes, or until softened. Stir in remaining ingredients plus 1 cup water. Season with salt and pepper, if desired. Cover, and simmer 5 minutes. Uncover, and cook 3 to 5 minutes more, or until carrots are tender

Nutrition Information

  • Serving Size 2 cups
  • Calories 366
  • Carbohydrate Content 58 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 14 g
  • Protein Content 15 g
  • Saturated Fat Content 1 g
  • Sodium Content 111 mg
  • Sugar Content 18 g