Tomato Chickpea Stew Recipe

Servings: (I think 3)

Author: adapted loosely from Jovial Foods

1 1/2 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
1/2 medium onion finely chopped
1/2 bunch Swiss Chard 2-3 leaves, stems chopped, and leaves chopped and reserved
1/2 large red bell pepper or roasted pepper in a jar diced
1 jalapeno pepper stemmed and seeded, finely chopped or 1/2 teaspoon harissa
2 cloves of garlic minced
1 teaspoon paprika
1/2 teaspoon smoked paprika
3/4 teaspoon ground cumin
2 teaspoons sea salt I prefer less salt. Start with 1 1/2 teaspoons.
Freshly ground black pepper to taste
2 Tablespoons chopped flat leaf parsley
2 Tablespoons chopped cilantro

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 1/4 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.

Jovial Foods actually has cooked beans in 13-ounce glass jars. 1 jar would be perfect for this recipe.