1½ cups of cooked chickpeas or 1 15-ounce can, including the liquid
1 18-ounce jar whole peeled tomatoes (I'm sure you can used diced tomatoes)
2 Tablespoons unrefined, extra-virgin olive oil
½ medium onion, finely chopped
½ bunch Swiss Chard (2-3 leaves), stems chopped, and leaves chopped and reserved
½ large red bell pepper or roasted pepper in a jar, diced
1 jalapeno pepper, stemmed and seeded, finely chopped or ½ teaspoon harissa
2 cloves of garlic, minced
1 teaspoon paprika
½ teaspoon smoked paprika
¾ teaspoon ground cumin
2 teaspoons sea salt (I prefer less salt. Start with 1½ teaspoons.)
Freshly ground black pepper to taste
2 Tablespoons chopped flat leaf parsley
2 Tablespoons chopped cilantro
Instructions
Drain the chickpeas over a medium bowl to reserve the cooking liquid. Set aside.
In a large bowl, crush the tomatoes with a fork or your hands. Set aside.
In a deep 10-inch skillet, heat the oil over medium heat. Saute the onion, chopped chard stems and bell pepper until tender and translucent, about 4-5 minutes. Add the jalapeno and garlic and saute until fragrant, about 1 minute.
Add the spices, salt and pepper, drained chickpeas to the skillet and continue to cook for 1 minute.
Stir in the, tomatoes, and ¼ cup of the reserved chickpea liquid. Lower the heat and simmer for 8 minutes.
Add the swiss chard and cook for 3 minutes, or until the leaves have wilted.
Turn off the heat and stir in parsley and cilantro. Serve immediately.
Notes
Jovial Foods actually has cooked beans in 13-ounce glass jars. 1 jar would be perfect for this recipe.
Recipe by Pamela Salzman at https://pamelasalzman.com/tomato-chickpea-stew-recipe/