Swiss Chard Stems with Chickpeas
(Nohutlu Pazi Sapi)
Bunch of red Swiss chard stems, washed and cut in 1 cm long
1 small size onion, finely chopped
3-4 tbsp extra virgin olive oil
2/3 cup canned chickpeas, rinsed
1/2 cup water
2 tbsp crushed tomatoes, in can
1 tsp red pepper paste
1 tsp red pepper paste, hot
1 tsp lemon juice
1/2 cup yogurt, plain
1-2 garlic cloves, mashed with salt
Saute the onion with olive oil for 2-3 minutes. Add the remaining ingredients and continue to cook for 8-10 more minutes at medium-low heat or until stems are softened.
Serve while still warm as a light meal with Garlic-Yogurt Sauce and Turkish bread.
Makes 2 servings.