This is probably more of a winter dish, but since I wasn’t feeling well I wanted something comforting and soothing. Warm, hearty dishes do that for me. This was inspired by my good friend Maegen, a wonderful chef and friend who gave me the wonderful smoked paprika on my last trip out to California.
Rainbow Chard with Garbanzos
1 bunch of Rainbow Chard, chopped (stems and leaves)
1 large clove of garlic to two smaller ones, chopped
1 can garbanzos, rinsed
1 TBS grapeseed oil
1/2 cup veggie broth
1/2 C golden raisins
About 1/4 C shredded Romano (optional)
1 tiny pinch of smoked paprika (a little goes a long way)
1. Heat large saute pan with oil. Add galic and cook for a minute.
2. Add chopped chard and saute for a few moments, giving the chard time to wilt.
3. Add beans, salt, pepper, raisins and broth.
4. Saute till everything is warmed through and chard is cooked through.
5. Add paprika and cook for just one more minute.
Serve with shredded Romano. The smoked paprika gives it a warm, smoky taste. Just what I needed to warm my tummy. If you don’t have smoked paprika, which I never did before, this is still delicious on it’s own without it. I tried it before adding the paprika and it was wonderful.