Smoky Swiss Chard Polenta Bowls with Toasted Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 3 cups water
  • ¾ tsp salt, divided
  • ¾ cup polenta or grits
  • 1 tsp black pepper, divided
  • ⅓ cup grated parmesan
  • 1 medium onion, diced
  • 2 TBS olive oil, divided
  • 3 cups chopped swiss chard leaves and stems, divided
  • 15 oz can diced tomatoes
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 2 TBS dry white wine (optional)
  • 15 oz can chickpeas
Instructions
  1. Add ¼ tsp salt to the water and bring to a boil in a sauce pan. Add polenta and let simmer for 5 minutes, or until the water is absorbed. Stir in ¾ tsp black pepper and the parmesan cheese.
  2. Meanwhile saute the onion in 1 TBS olive oil until translucent. Add the chard stems and cook another 2-3 minutes. Mix in the leaves, tomatoes, garlic and smoked paprika and cook stirring occasionally for 5-8 minutes. Stir in ¼ tsp salt and the white wine (if using). Taste test and adjust seasonings if necessary.
  3. Spoon the polenta into 3-4 bowls (depending on desired serving size). Top with the chard mixture and all the extra juices. Wipe the skillet clean.
  4. Mix together the chickpeas and remining ¼ tsp salt, pepper and 1 TBS olive oil. Add to the skillet and cook over medium high heat stirring occasionally until the chickpeas are toasted and starting to brown. Serve chickpeas over the smoky chard polenta bowls.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/smoky-swiss-chard-polenta-bowls-with-toasted-chickpeas/