Chickpea Cassoulet with Tomatoes and Chard

Chickpea Cassoulet with Tomatoes and Chard

  • Prep Time: 15 mins
  • Total Time: 58 mins
  • Servings: 6

    • About This Recipe

    “This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam.”

    Ingredients

  • 1onion, diced
  • 3clovesgarlic, minced
  • 2pinchesred peppers
  • 1/2 teaspoonthyme
  • 1/2 teaspoonpaprika
  • 1 (15ounce) cans chickpeas
  • 2cupschopped tomatoes
  • 1bunchchard leaves, leaves only( or fresh or frozen spinach)
  • 12ouncesspaghetti
  • 1/2 cupgrated soy cheese
  • fresh ground pepper
  • 1pinchsaffron thread(optional)

    • Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook pasta al dente; drain.
  • Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
  • Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
  • Add chickpeas, 1/2 cup of their liquid and tomatoes.
  • Season with pepper.
  • Lower heat and simmer 15 minutes.
  • If pan becomes dry, add a little water to keep it moist.
  • Steam chard until bright green and tender.
  • Remove, chop coarsely, season with pepper and if desired salt.
  • Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
  • Toss until well mixed.
  • Cover with foil and bake until warmed through, about 20 minutes.
  • Serve with additional grated cheese if desired.

    • Reviews

  • “Great tasting and easy to prepare dish with a wonderful combination of ingredients and spices. I used the frozen spinach and cheese in this dish and it turned out wonderfully.”

  • “i really enjoyed this!i used canned diced tomatoes instead and brown rice spaghetti and left out the soy cheese.i also cooked everything in one pot (except the pasta) and then tossed everything together in the end, forgoing the oven. thanks for a great recipe =)”

  • “great way to use fresh-from-the-garden swiss chard!I used seashell pasta (8 oz) because I had no spaghetti in the house, and doubled the Edam.My version serves 4 generously as a main dish.Thank you for this recipe!”

  • “A flexible recipe that’s healthy and filling! I threw in green bell peppers and mushroom as well, and used garlic basil linguine from Trader Joe’s. I just cooked everything in one pot instead of baking it in the oven. It was a great way to use chard we had. After steaming the chard, I diced it into small pieces to make it easier to eat in the pasta. We sprinkled parmesan cheese on top before eating.”

  • “Liked this recipe a lot.However, I had leftover cooked collard greens which I substituted for the chard.Also used a combo of grated Parmesan and light Havarti cheese.Also used canned tomatoes and added a couple of teaspoons of sun dried tomato bruschetta sauces from Trader Joes I had in the fridge.Overall a good recipe that you can play with.”

  • “This recipe has far more flavor than I iimagined the list of ingredients would offer.I made the fresh spi8nach version with whole wheat fettucini and cheddar.This is going in the “make often” cookbook.Requires minimal effort and can be done in one pot on the stovetop.”

  • “This is our family’s new favorite way to eat spaghetti.Delicious!The chick peas come out tasting great, kind of nutty. Yum!Though I do have to mash them and mix them in for my 20 month old picky eater.I’ve made this a few times with canned and fresh tomatoes, always using 2 cups.I use 1 cup of mozzarella or some Edam if I have it with great success.I also blanch my chard in boiling water and then use that water to cook my whole grain spaghetti in.I am so thrilled that you posted this one Mirj!”

  • “this is a really nice vegetarian meal.”

  • “Outstanding recipe that’s going right into my keepers cookbook!The garlic and saffron I thought were key.I was concerned about its turning out too dry, but it was quite moist.I felt it needed some olive oil (none specified in recipe as of this date) for sauteing the onion, herbs and spices so I only used 1 teaspoon in a large non-stick frying pan.It smelled heavenly while cooking and came out perfect, perfect, perfect.I used Edam for sprinkling, but it really didn’t need it.Next time I will probably add 3 cups tomatoes as per personal taste.BF liked it as much as I did.What a great dish, thanks so much, will be making this often:D”

  • “I was a bit skeptical when I read the recipe; I generally prefer simpler dishes (because I’m lazy and always in a hurry). But this was surprisingly good. I followed the recipe exactly and enjoyed it very much. The garlic was a great touch. Next time I will probably uses a different kind of pasta, because the spaghetti made it hard to mix together very well, and I may use canned tomatoes instead of fresh, just because of the laziness factor, but I will make it again. I didn’t think it needed more cheese, either.”

  • “we had this for a quickfix dinner tonight – i used frozen spinach instead of chard and edam. turned out to be an excellent combination of simple and delicious. also, i would agree with the previous reviewer that the cheese should be doubled. “

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