Spicy Chipotle Chickpeas with Rainbow Chard
My YJ Recipes
Smoky chipotle peppers and chard add zest to a chickpea stew.
Ingredients1 cup quinoa, red or white
2 tablespoons olive oil
2 leeks, thinly sliced (include white and light-green portions)
2 garlic cloves, thinly sliced
1 15-ounce can chickpeas, drained, well rinsed
1 8-ounce can diced tomatoes
1-2 chipotle chilies in adobo sauce, chopped (1 for medium
spiciness, 2 if you like it hot)
1 tablespoon tomato paste
1 bunch rainbow chard, cut into 1/2-inch-thick strips. Include
stems; cut on diagonal into thin slivers.
1 cup baby spinach
1 bunch fresh mint leaves (optional)
1 orange, cut into wedges (optional)
Directions1. Rinse quinoa under cold water. Place it in medium saucepan with 2 cups of water. Bring to a boil then reduce the heat to low. Cover and cook until the quinoa is tender, 15 to 20 minutes. Remove from heat.
2. Heat a large stockpot over medium heat. Add the oil, leeks, and garlic. Cook, stirring often, until leeks soften, 3 to 4 minutes.
3. Add the chickpeas, tomatoes, chilies, and tomato paste. Bring to a gentle simmer over medium-low heat. Cook covered until sauce cooks down, 15 to 20 minutes. Add chard and spinach; cover and cook until chard wilts, 1 to 2 minutes. Serve over quinoa, garnished with mint leaves and orange wedges, if desired.