Ingredients
1 onion diced
3 cloves garlic, minced
2 pinch red pepper
2 tsp chopped fresh thyme(1/2 tsp
1 dried)
1/2 tsp paprika
1 pinch saffron threads
1 (optional)
1 15 oz can chickpeas
2 cup chopped tomatoes
1 freshly ground pepper
1 bunch chard, leaves only
1 box 12 oz spaghetti
1/2 cup grated soy cheese
Directions
Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion
garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
Cook over medium high heat, stirring frequently until onions are soft
about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes.
Season with pepper. Lower heat and simmer 15 min. If pan becomes dry,
add a little water to keep it moist. Steam chard until bright green
and tender. Remove, chop coarsely, season with pepper and if desired
salt. Put pasta in casserole, add chickpea-tomato mixture, chard and
cheese. Toss until well mixed. Cover with foil and bake until warmed
through, about 20 min. Serve with additional grated cheese if
desired. Makes 4 to 6 servings (I find it to be more). Here in Fl.
it's hard to find chard, so I usually use fresh or frozen spinach.
Kale would work just as well. You can also prepare this ahead of
time, then pop into oven and heat for 20 min.
The nutritional info. below will not be accurate because I eliminated
the oil and real cheese. Per serving: 595 cal; 24g protein; 18g fat;
82g carbo.; 8mg cholest.; 589mg sodium; 17g fiber.
Posted by "Von Balson, Kathleen"
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Chickpea Cassoulet With Tomatoes & Chard Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato; Vegetable
The History of Recipes
Academics have tracked the existance of recipes way back into the far past, certainly as far back as early Egypt, and possibly even further than that. In practice though, mostly, these old cookbooks were just simple pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As our culinary historical trip moves on a few more years we have two interesting books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals prepared for the rich and wealthy people of those days. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new tastes caused a torrent in recipe manuscripts, most of which still exist in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe competed with each other to serve the most extravagent meals, and because of this cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes to help cooks of their time. Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chickpea Cassoulet With Tomatoes & Chard recipe.
