Swiss Chard with garbanzos

This is great Fall comfort food.  I’m not too familiar with chard since I didn’t grow up with it.  We found some at a Farmer’s Market that had gotten ignored in my fridge and needed to get used up.

I found a recipe on-line that I modified with the addition of more spices, vegetable broth and noodles.  I topped it with a  parmesan cheese mix.   It can easily be made vegan without the use of cheese.  It’s a complete one-pot dish with sufficient protein.  As a bonus, my toddler liked it.

• 2 tablespoons olive oil
• 1 shallot, chopped
• 2 green onions, chopped
• 1/2 cup garbanzo beans, drained
• salt and pepper to taste
• 1 bunch red Swiss chard, rinsed and chopped
• 1 tomato, sliced
• 1/2 lemon, juiced
• cumin
• pinch of asafoetida
• about 2 cups egg noodles
• about 2 cups vegetable broth

Heat olive oil in a large skillet.  Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans and seasoning, along with salt and pepper; heat through.  Place chard in pan, and cook until wilted.  A dd noodles, tomato slices, stock and cook, covered until noodles are soft.  Add enough stock to achieve creaminess desired.  Squeeze lemon juice over mixture, and heat through. Plate, and season with salt and pepper to taste.