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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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