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Tiny Greek Pasta with Chickpeas and Greens

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Tiny Greek Pasta with Chickpeas and Greens

By Diane Kochilas

Prep Time 10

Cook Time 34

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegan, Vegetarian

Prep Time 10

Cook Time 34

Servings

Main Courses, Mediterranean Diet, Pasta, Recipes, Vegan, Vegetarian

Ingredients

3 Tbsp extra virgin Greek olive oil
1 medium white onion diced
4 cloves of garlic minced
1/2 leek thinly sliced
1- inch ginger peeled and finely chopped
2 1/2 cups of water
1 cups of Greek kouskousi pasta
A 15.5 oz can of chickpeas drained
2 cups Swiss chard deveined and roughly chopped
Sea salt and freshly ground black pepper

Instructions

Heat 2 tablespoons of olive oil in a large saucepan and add onion, garlic, ginger and leek. Cook over medium heat for 10 minutes or until soft and translucent. Add the Swiss chard and wilt. Stir in the chickpeas.
In a separate pot, bring salted water to a boil. Cook the kouskousi and one tablespoon of olive oil. Cook as per package directions. Drain.
Combine everything and warm in the skillet for a minute or two.
Season to taste and serve immediately.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Tiny Greek Pasta with Chickpeas and Greens