INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 F.  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 min.
Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper.
Lower heat and simmer 15 min. 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 chickpea-tomato mixture, chard and cheese. Toss until well mixed. Cover
with foil and bake until warmed through, about 20 min. Serve with
additional grated cheese if desired. Makes 4 to 6 servings (I find it to be
more). Here in Fl. it's hard to find chard, so I usually use fresh or
frozen spinach. Kale would work just as well. You can also prepare this
ahead of time, then pop into oven and heat for 20 min.
The nutritional info. below will not be accurate because I eliminated the
oil and real cheese. Per serving: 595 cal; 24g protein; 18g fat; 82g
carbo.; 8mg cholest.; 589mg sodium; 17g fiber.
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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