Braised Chickpeas with Swiss Chard & Spaghetti Squash
With bonus recipe: Mini Rosemary-Garlic Loaf
Chickpeas & Spaghetti Squash: probably two of my most utilized ingredients when it comes to vegetarian recipes. They are both so versatile in what they can be used for and always end up being so tasty! I love this dish because it’s simple, not a ton of ingredients (though it certainly has room to add things), and really is delicious. I originally found this recipe on Modern Proper, but I have since made some adjustments. I choose to add onion when I make this, just for some additional flavor. The smoked paprika shines in this recipe, so definitely don’t skip it! The original also doesn’t include spaghetti squash. I’ve made it without it and it’s fine, but adding the squash, or even some kind of pasta, elevates it to something more than braised chickpeas in pasta sauce. In my opinion, it’s what makes it a meal.
I am also including a recipe for a mini rosemary-garlic loaf, which is baked in a dutch oven. Just a little something extra if you’re in the mood! Rosemary and garlic is one of my favorite flavor combinations, so maybe it was just a good excuse for me to make something with it. Either way, it’s a crusty and delicious loaf, perfect for dipping in your favorite sauce in this dish. If you decide to go for it and make both and don’t make the bread ahead of time, you could certainly bake the squash and the bread at the same time if you have the oven space. With a slightly higher temperature of 450°, just make sure you keep a closer eye on the squash so it doesn’t burn.
Sprinkle with a little parmesan, and enjoy!
-S
Ingredients:
1 15oz can of chickpeas, drained and rinsed
4 garlic cloves, thinly sliced
1/2 an onion, diced
1 tbs smoked paprika
1 24oz jar of your favorite red pasta sauce
2 cups finely chopped stemmed Swiss chard leaves or kale
1 medium spaghetti squash
Garlic powder, salt & pepper, Italian seasoning
Method:
Preheat oven to 425°. Cut spaghetti squash in half length-wise and scoop out the seeds from each half. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and Italian seasoning, to taste.
Place squash halves cut-side down on prepared baking sheet and bake for 25-30 minutes, depending on the size of the squash. Bake for longer if need be. When you remove it from the oven, flip each half so the cut side is up (using oven mitts). When the squash is done, the edges will be a little browned, and the insides will be easily fluffed with a fork.
Heat the olive oil in a large skillet over medium heat. Add the chickpeas and cook until just beginning to brown, stirring occasionally. Add garlic and paprika and cook and stir until fragrant.
Pour the sauce into the pan and stir until sauce begins to thicken, around 10 minutes. Meanwhile chop your Swiss chard. Add the greens and stir until just wilted.
Add the fluffed spaghetti squash and discard the shells. Stir until squash is evenly coated in sauce.
Serve hot with freshly grated parmesan (optional)
For optional rosemary-garlic loaf:
Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp sugar
1 tsp salt
1 1/4 tsp yeast
2/3 cup warm water
1 large rosemary sprig taken off stems and diced
1-2 garlic cloves diced
Method:
Add all the ingredients to a mixing bowl and stir together. The dough will be a bit sticky and shaggy.
Cover the bowl with a towel and let rise for 1 hour.
Lay out a piece of parchment paper and dust it with flour. Transfer the dough to the paper and begin shaping it, folding it over itself until you have a ball.
Flip it so the smooth side is up and cover to rise for another 20 minutes.
While the dough is rising a second time, place the dutch oven in the oven and preheat to 450°.
Using oven mitts, take the dutch oven out and place it on the stove. Lift the dough using the sides of the parchment paper and place it into the dutch oven. Score the bread or slash the top with a knife to allow steam to escape during the bake.
Cover with the lid and place back in the oven to bake for 20 minutes. Remove the lid and bake for another 10 minutes. Internal temperature should be 190-200° when it’s done. Since it’s a smaller loaf, be sure to keep an eye on it.
Remove from the oven and lift the bread out, again using the edges of the parchment paper to do so. Let cool for at least a half hour before serving.
