RECIPE?! Brothy Chickpeas with Swiss Chard | hot for food #Shorts

I took a ton of swiss chard that was growing in my garden and whipped up brothy chickpeas with it using only what I had in my fridge and pantry!

[MrNioMoon]

I love the “Recipe?!” videos! Always have, always will! ❤

[vegetarianveganhealth]

ugh.... your RECIPES! are everything dude. WtF***! Lol. Your so damn savvy with your food. like legit stuff u never see anywhere else!!!

[vegetarianveganhealth]

D***, I love your on the spot cooking. It looks so delicious and effortless. You're a natural

[trashqueen]

In Poland we make a soup out of it, it tastes like lighter barszcz :3

[lynnerobinson]

I grow lots of chard, I sauté it with loads of garlic and mushrooms and have it on sourdough toast.

[dibamoca]

Swiss chard is so gorgeous and delish!! Also, I love the miso pouch from Trader Joe’s👍

[joshuapattillo]

You are absolutely beautiful looks amazing

[Emlane]

I like it okay but collards are delicious ❤

[shivanijani]

I like to watch your videos.
Thanks 🙏🏼🥗🍹

[SoulinTheBowl]

Let me put you onto the BEST way to eat Swiss chard, it’s part of our Kurdish cuisine and absolutely delish. Usually not vegan but very easily adaptable. Now, you need the Swiss chard to be leafy and in tact, we’re basically doing a stuffed grape leaf Situation but with Swiss chard. Wash and soak 2 cups of round grain rice for 1 hour at least. In a big pot, sautee one big white or yellow onion. Add 2-3 heaping tbsp tomato paste and then add several cloves of crushed garlic, sautee for a bit. You could totally put in the ends of the Swiss chard if you chop it finely, so you have no waste. Once your onion-tomatopaste-garlic is well cooked, you take it off the heat. Add your washed rice with the juice of one lemon, 1 tsp cumin, 1 tsp chili flakes, 1 tsp black pepper and 2 tsp salt. Couple of tbsp pomegranate molasses go in too - your mixture should taste slightly sour and a bit sweet. In a big pot add green beans (the long flat ones are great) and now you start stuffing your Swiss chard, rolling it up and layering in the pot. You only add about 1 tbsp of filling and make little packets until your all done with your Swiss chard and rice. If you have leftover rice, you could stuff other veggies too (my faves are onions and zucchini). Add a heavy plate or stone on top, put it on high heat and add hot water (about 3 cups) to the pot. Once it comes to a boil, let it boil for about 10-15 minutes, remove the plate and turn down the heat on low and let it simmer for 35 minutes. Serve with garlicky yoghurt and