Wow, it has been too long since our last post!
Last night, as we settled in at home with a snow storm blanketing our area, I wanted to make something healthy but hearty. I had a few roasted beets in the fridge that I’d thrown in the oven the night before and so I figured I’d make something with them. Inspired by some recent Russian cooking, I wanted to make a beet salad and put it on top of grains, but I also wanted some protein, so I improvised this chard and chickpea stew to go with it. I only had a bit of Israeli couscous and a bit of bulgar, so I mixed them together in this recipe to stretch them. You don’t need to go to extra trouble to make both unless you want to, but the bulgar adds a nice texture to the softer Israeli couscous.
This was pretty great–I wish I’d had some fresh herbs to stir in it, but hey, it’s February, and it was also pretty good without.
Miss you ladies–enjoy the snow! I think at this point it has hit the West coast, the South, and now is headed up to New England, so we’ll all get some snow (except Aya)!
Swiss Chard and Chickpeas with Beet-Yogurt Salad
- 1 C. coarse bulgar wheat
- 1 C. Israeli couscous
- 2 Tb. olive oil, divided
- 1 small onion, diced
- 1 clove garlic, minced
- 1/8 tsp. caraway seed
- 1 bunch swiss chard
- 1 can rinsed and drained chickpeas
- 2 beets, roasted or microwaved till tender
- 1/2 C. Greek yogurt
- 1 1/2 lemons + 1 tsp. lemon zest
- salt and pepper, to taste
Add 1 Tb. olive oil to saucepan and saute raw Israeli couscous till light brown. Add 1 1/2 C. water and a pinch of salt and cook over low for about 15 minutes, or till water is absorbed. In the meantime, cover the bulgar slightly with water and a pinch of salt in a covered microwaveable dish and microwave for 5 minutes. Let both grains sit and steam in their pans when done.
Saute the onion in remaining 1 Tb. olive oil till soft and brown. Add the garlic and saute 1 minute. Add the swiss chard and caraway seed. When the chard is just beginning to wilt, add the chickpeas and salt and pepper to taste and saute over medium heat.
While the greens are cooking, peel and dice the beats. Add the yogurt, 1 tsp. lemon zest, and juice of 1 lemon. Season with salt and pepper to taste and place.
Finish the greens off with juice of 1/2 a lemon and taste for seasoning. Toss the bulgar and couscous together lightly with a fork. Serve the greens and chickpeas atop the grains and top with a bit of beet salad.