Chard and chickpeas (Nivig)
October 8, 2012 • Category: Main Dish
I thought I’d be done with chard until next year, but no, there’s more chard growing and this recipe is Armenian. And delicious.
Interchangeable with any green, too, say spinach or kale.
INGREDIENTS: 4 servings
- 1 bunch of Swiss chard or spinach or kale
- 1 onion
- 1 can of chickpeas
- salt, Aleppo pepper or paprika (about 1 tsp)
- oil, as needed
- 2 tbsp of tomato paste
- 1 tbsp of red pepper paste
- 1 tbsp of cilantro (optional)
- 2 cloves of garlic (optional)
- squirt of fresh lemon juice
- Wash and drain the chard and cut in thin shreds. Set aside. Chop the onion, heat some olive oil and fry the onion till golden; add the chard, tomato paste, red pepper paste (if using) and drained (and rinsed) chickpeas; cook for 20 minutes or so, serve either as is or with some plain rice or garlicky yogurt sauce.
NOTE: I added cilantro and garlic because I like it and it adds a Lebanese twist to this dish. Fresh tomatoes can be used instead of the tomato paste, diced.
Recipe inspired by Mireille Doniguian’s La Cuisine du Moyen-Orient; Armenian cuisine by Aline Kamakian and Anahid’s Gourmet Cookbook.
Street scene in Bourj Hammoud, the Armenian neighborhood in Beirut.
14 Comments • Comments Feed
A beautiful combination! I love everything about it.
On October 8, 2012 at 10:22 am
I love this dish, thank you for your wonderful work!
Thank you for pictures, specially for Armenian flag!!!
On October 8, 2012 at 2:22 pm
@Gayane: My pleasure!
On October 8, 2012 at 2:29 pm
This is so lovely and I’m making this as a side for my steak dinner tommorrow nite. Thanks for sharing for I do LOVE swiss chard 🙂
chow! Devaki @ weavethousandflavors
On October 8, 2012 at 5:07 pm
Such a healthy post this is!
On October 8, 2012 at 7:00 pm
Banana Wonder says:
My two favorite things!
On October 8, 2012 at 8:42 pm
this dish is delicious!..funny how we do it with eggplant( emsakka)..my mom does a an emsakka variatian with zuccini as well
.but never had thought to try swiss chard
till an armenian friend told us to try it…and we loved it! love to scoop it up with bread. great pic btw
On October 8, 2012 at 11:23 pm
Nuts about food says:
My lunch a few days ago!
On October 9, 2012 at 3:08 am
We have masses of chard in the garden and we love chick peas, guess this will be on the menu tomorrow. Thanks. Take care Diane
On October 9, 2012 at 1:12 pm
You are so lucky to have chard still growing! I know, too much of a good thing can be a problem too. Wonderful dish and could be dinner.
On October 9, 2012 at 6:02 pm
i love everything u post joumanna 3anjad 🙂 this is one of the best blogs ive ever visited…i pretty much use u as my “shou badna nekol layly?” guide :)) y3teke el 3fyeh keep up the great work !
On October 13, 2012 at 9:58 am
@Talush: Thanks for the heartfelt praise ! 🙂 you’re a sweetheart!
On October 13, 2012 at 10:25 am
I make nivig quite frequently. It’s delicious, it’s vegan, nutritious and easy to make! I don’t have access to Aleppo pepper or red pepper paste, so I substitute chili powder and paprika. I love that it’s just as good at room temperature or even as cold leftovers out of the refrigerator. I love it so much I usually double the recipe. Red-stemmed chard or rainbow chard varieties work nicely too.
On February 27, 2017 at 12:06 am