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Swiss Chard Stuffed with Herb Rice & Chickpeas
DIRTY KITCHEN SECRETS17Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. Swiss chard (leaves w/ stalks or about 50 leaves)
- 2 1/2 cups short-grain rice (or Egyptian rice)
- 1 cup chickpeas (soaked overnight and halved & peeled, you can substitute with pine nuts)
- 2 onions (finely chopped or about 1 cup)
- 4 medium tomatoes (finely chopped or about 2 cups)
- 1 bunch parsley (finely chopped or about 2 cups)
- 1 bunch mint (finely chopped or about 1/2 cup)
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 tsp. canela
- 1 Tbsp. sumac
- salt (to taste)
- pepper (to taste)
- 3 tomatoes (large, sliced)
- 2 onions (large, sliced)
- 10 garlic cloves (sliced)
- water (to cover)
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