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Thursday, February 21, 2013

Ruby Chard, Green Chickpeas, Eggplant and Tofu

Ruby Chard, Green Chickpeas, Eggplant and Tofu

Swiss Chard, Ruby Chard, Rainbow Chard... they have good flavor and go well with other vegetables.

I had about half a long Chinese eggplant, a bunch of chard, some cooked green chickpeas and some marinated baked tofu. They came together to make a wonderful chunky and colorful dish that is just juicy enough, rather like a stew.

The dish is flavored it lightly with some garlic cloves, coriander powder, paprika, sautéed in olive oil.

Add the chard, green chickpeas, and eggplant chunks, some salt and water/stock. Cover and simmer till vegetables are done to your liking. Top with marinated pan-fried tofu chunks and serve warm.

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