Reviewed: Jul. 9, 2009

This tastes like "fancy restaurant fare"! I made it exactly as written...lemon and all...and am so glad I did, because all of the flavors balance out perfectly. Thanks for posting this recipe. We enjoyed this very much.

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Reviewer:

LEXI, JACK and COOKIE

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 6, 2009

Really great way to use swiss chard which in my opinion is one of the most beautiful and healthful veggies there is. My son wasn't a fan of the lemon but I thought it balanced the bitterness of the chard. The garbonzo beans (aka chickpeas) added creaminess but I actually think it could do without the tomatos if you don't like them. I served with some roast turkey breasts and whole wheat dinner rolls for a really nice, easy dinner.

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Reviewer:

April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jul. 4, 2009

This was decent. I needed to use the swiss chard I got in my CSA. I added spinach, too.

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Reviewer:

Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jul. 4, 2009

This dish was pretty good - I used kale instead of swiss chard. I think next time I will use cannelini beans or some other bean because I am just not a fan of the texture of garbanzo beans.

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Reviewer:

SJRJA

Reviewed: Jun. 29, 2009

Very good. Even my husband liked it, and he's not a fan of garbanzo beans. The only change I made was to add a large clove of garlic.

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Reviewer:

JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

Reviewed: Jun. 28, 2009

I really enjoyed this recipe. Used dried garbanzos that I soaked overnight, and cooked earlier in the day - I prefer the taste to canned. Didn't have any shallot or green onions so I used white onion and garlic instead. Great flavours all around and, once the beans were soaked and cooked, really fast to prepare. Oh, and soak the chard really well, if using fresh, to ensure all the "grit" is gone.

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Reviewer:

Gina

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jun. 24, 2009

I don't agree with those who think this is too bland. It isn't covered in spice, so you really taste all of the ingredients. I thought it was really good and will make again. Only changes I made were adding onions and garlic and a little cayenne in the first step, and at the end I added some cooked pasta to make it a full meal. Really tasty.

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Reviewer:

CIRC

Reviewed: Jun. 24, 2009

first time ever ate chard, my husband and i loved it- the kids ate it. didn't have shallots had to substitute minced galic and yellow onion.

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Reviewer:

monica

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tyler, Texas, USA

Reviewed: Jun. 23, 2009

Agree w/ the other reviewers, recipe is good, but a bit bland. We added 3 cloves of garlic at the start with the shallots and green onion, as well as a few sprinkles of cumin. Could have still used a little more kick. We also made a yogurt sauce with feta and lemon. The pungency of the feta and creaminess of the yogurt worked well w/ the rest of the dish. I think using canned whole tomatoes with juice would be better than using a fresh tomato. Overall, turned out well, but it did lack that zing.

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