CHICKPEA CASSOULET WITH TOMATOES AND CHARD
Make and share this Chickpea Cassoulet with Tomatoes and Chard recipe from Food.com.
Provided by Mirj2338
Categories One Dish Meal
Time 58m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- 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 minutes.
- Add chickpeas, 1/2 cup of their liquid and tomatoes.
- Season with pepper.
- Lower heat and simmer 15 minutes.
- 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 chick pea-tomato mixture, chard and cheese.
- Toss until well mixed.
- Cover with foil and bake until warmed through, about 20 minutes.
- Serve with additional grated cheese if desired.
Nutrition Facts : Calories 317.1, Fat 1.8, SaturatedFat 0.3, Sodium 219.5, Carbohydrate 63.3, Fiber 6.1, Sugar 4, Protein 11.8
CASSOULET WITH LOTS OF VEGETABLES (MARK BITTMAN)
Cassoulet is one of the best of the myriad of traditional European dishes that combine beans and meat to produce wonderful rich, robust stews. This recipe maintains that spirit, but is much faster, easier, less expensive, and more contemporary, emphasizing the beans and vegetables over meat. (That probably makes it more, not less, traditional, since meat was always hard to come by before the mid-twentieth century.) The main recipe starts with already cooked beans or canned beans and is ready relatively fast. To begin with dried beans, see the variation; it takes more time, but the results are even better.
Provided by Nado2003
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
- Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
- Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
- Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.
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