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Dinner Party (Part 3 of 5): Balsamic Glazed Chickpeas w/ Red Swiss Chard

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Penny Pinching Epicure: Dinner Party (Part 3 of 5): Balsamic Glazed Chickpeas w/ Red Swiss Chard

Thursday, January 21, 2010

Dinner Party (Part 3 of 5): Balsamic Glazed Chickpeas w/ Red Swiss Chard

I had originally planned to do roasted brussel sprouts for my dinner party veggie side dish, but the red swiss chard looked so amazing I just couldn't resist (it hasn't looked good in MONTHS). I decided to pair the chard with chickpeas for texture, and caramelized onions and balsamic vinegar for flavor. It was the hit of the night! (Note: So I didn't realize I had already posted a similar recipe, but this one uses a different kind of chard, and has a super awesome picture!)

P.S. Check out parts one and two of the dinner menu, and stay tuned for coconut curry chicken and banana cake with candied walnuts later this week!

Balsamic Glazed Chickpeas w/ Red Swiss Chard


1 Tbsp vegetable oil
1 large onion, cut into quarters and sliced thinly
1 large bunch red swiss chard, cleaned
1 can chickpeas, drained and rinsed
1 tsp honey or agave
2 Tbsp balsamic vinegar
1 tsp sea salt
pinch of black pepper

  1. Heat oil in large skillet and saute onion until soft, 4-5 minutes.
  2. Remove stems from swiss chard and cut into bite-sized pieces; add pieces to onions and cook 6-8 minutes more until onions are caramelized.
  3. Add chickpeas and honey/agave and stir to combine. Deglaze the pan with the balsamic vinegar, then add salt and pepper. Cook 5-6 minutes until liquid has reduced.
  4. Tear or cut swiss chard leaves into bite-sized pieces and add to skillet, turning to coat in balsamic reduction. Cover with a lid for 1 minute, just until leaves are wilted. Remove from heat immediately.
The cost:
onion: .45
chard: 2.29
chickpeas: .79
other ingredients: <.50

Grand total: $4.03; serves 8

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Blogger Naomi said...

I saw that you posted this and then I was at the grocery store last night, so I thought I'd try it! I'm horrible at following directions (and halfway through realized I missed a step), but it was still really delicious! Thanks Rella!

January 22, 2010 at 12:15 PM  
Blogger Joanna said...

Rella, this was awesome! I made it for dinner on Friday with spinach instead of the chard...guests loved it. Then, I had a few leftovers from various meals this weekend, so ended up throwing a bit of a remix together tonight with roasted quartered brussel sprouts and used a red onion with the balsamic and honey reduction. Delicious!

January 31, 2010 at 10:03 PM  

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