Skip to main content
LoginSign Up
Tunisian Braised Chickpeas with Swiss Chard

Tunisian Braised Chickpeas with Swiss Chard

By Diane UngerApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    2 hours
  • Slow Cook Time
    7 to 7½ hours
  • Active time plus cooling
    35 minutes active
  • Rating

This wholesome but hearty dish was inspired by a recipe in “Mediterranean Cooking” by Paula Wolfert, an expert on North African and Mediterranean cuisines. We don't soak the dried chickpeas for this recipe; they take a little longer to cook than if they had been soaked, but their texture remains slightly firmer and offers a more appealing textural contrast to the tender Swiss chard. Use rainbow chard if you can find it—the vibrant stems add color to the dish. This is an excellent a side to roasted or grilled chicken or lamb, or serve it as a main along with warmed flatbread and couscous or rice.

Tip

Don't leave lots of water clinging to the chard after washing the leaves. Drain well so there won't be excess moisture to dilute the flavor and consistency of the stew.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • 2

    tablespoons tomato paste

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon ground coriander

  • 1

    tablespoon cumin seeds

  • ½

    teaspoon ground allspice

  • ½

    teaspoon red pepper flakes

  • 3

    cups low-sodium chicken broth or water

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 2

    cups dried chickpeas, rinsed and drained

  • 1

    bunch Swiss chard, stems finely chopped, leaves roughly chopped

  • Kosher salt and ground black pepper

  • Lemon wedges, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 3 minutes.

Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Stir in the garlic, coriander, cumin, allspice and pepper flakes, then cook until fragrant, about 30 seconds.

Stir in the broth, the tomatoes and chickpeas, then distribute in an even lay.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 50 minutes.

When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté, bring the mixture to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Add the chard and continue to cook, stirring occasionally, until the chard is tender, about 5 minutes. Press Cancel to turn off the pot, then taste and season with salt and pepper. Serve with lemon wedges.

Featured in