Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 8

The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian toasted-nut-and-spice blend called dukkah.

Adeena Sussman
This Story Originally Appeared On sunset.com

Gallery

Alex Farnum; Styling: Randy Mon

Recipe Summary

total:
1 hr
Yield:
Serves 8 to 10 (makes 8 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. In a roasting pan, toss cauliflower and shallots with 3 tbsp. oil and 3/4 tsp. salt. Roast, stirring occasionally, until light golden, about 20 minutes. Add chard stems and ribs, toss to coat, and roast until vegetables are very tender, 7 to 10 minutes more.

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  • Stir in chard leaves, chickpeas, dukkah, and remaining 2 tbsp. oil. Roast until chard is wilted and tender, about 8 minutes. Stir; season to taste with more salt and dukkah.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

162 calories; calories from fat 62%; protein 4.7g; fat 12g; saturated fat 1.2g; carbohydrates 12g; fiber 2.5g; sodium 300mg; cholesterol 0mg.
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