10.01.2007
Merguez, Chickpeas and Swiss Chard
A while back, I found my best food find in Columbus. Mediterranean Food Imports carries merguez, a spicy (but, not too hot) Tunisian sausage. It's deep red and when sauteed, it renders some deep red colored fat. It tastes wonderful.
I started with about 1/3 to 1/2 pound of merguez sliced thin and sauteed in a high sided 6 qt pan. Once the sausage was cooked (about 7 minutes on medium), cleaned swiss chard leaves (a bunch, sliced in ribbons), a drained 15 oz can of chickpeas, a pinch of salt and ca. 1/4 C of water was added. The pan was covered and allowed to simmer on low for 10 minutes. In the meantime the couscous was prepared. After 10 minutes on low, the chard was cooked perfectly, wilted but not soggy. The mixture was served on top of a pile of couscous. It was absolute heaven!
Why no picture? None left. A welcome part of our dinner repertoire from now on.
A while back, I found my best food find in Columbus. Mediterranean Food Imports carries merguez, a spicy (but, not too hot) Tunisian sausage. It's deep red and when sauteed, it renders some deep red colored fat. It tastes wonderful.
I started with about 1/3 to 1/2 pound of merguez sliced thin and sauteed in a high sided 6 qt pan. Once the sausage was cooked (about 7 minutes on medium), cleaned swiss chard leaves (a bunch, sliced in ribbons), a drained 15 oz can of chickpeas, a pinch of salt and ca. 1/4 C of water was added. The pan was covered and allowed to simmer on low for 10 minutes. In the meantime the couscous was prepared. After 10 minutes on low, the chard was cooked perfectly, wilted but not soggy. The mixture was served on top of a pile of couscous. It was absolute heaven!
Why no picture? None left. A welcome part of our dinner repertoire from now on.