Chickpea Cassoulet With Tomatoes And Chard

This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good edam.

Preheat oven to 350 degrees fahrenheit.

Cook pasta al dente.

Drain.

Saute onion , garlic , crushed red pepper , herbs , paprika , and saffron.

Cook over medium high heat , stirring frequently until onions are soft about 8 minutes.

Add chickpeas , 1 / 2 cup of their liquid and tomatoes.

Season with pepper.

Lower heat and simmer 15 minutes.

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 chick pea-tomato mixture , chard and cheese.

Toss until well mixed.

Cover with foil and bake until warmed through , about 20 minutes.

Serve with additional grated cheese if desired.

onion, garlic, red peppers, thyme, paprika, chickpeas, chopped tomatoes, chard leaves, spaghetti, soy cheese, fresh ground pepper, saffron thread