This recipe was adapted from The Tassajara Recipe Book<\/em> by Edward Espe Brown.<\/p>\n 2 cups dried garbanzo beans Put garbanzo beans in a large pot. Sort and rinse. Add enough water to cover the beans by an inch.<\/p>\n Bring the water and beans to a boil. Stir. Turn off heat and cover. Let the beans sit for an hour.<\/p>\n Heat the olive oil and butter in a large skillet and cook the onion and thyme over medium heat until the onion is soft.<\/p>\n Add the garlic, chopped pepper, tomatoes, bay leaf, salt and sherry to the skillet and simmer for 15 minutes.<\/p>\n Add the stock to the pre-cooked garbanzo beans and bring to a boil. Lower heat to a simmer and add the contents of the skillet to the beans.<\/p>\n Simmer beans, stock and vegetables for at least three hours, adding water if needed to keep the beans just covered with liquid.<\/p>\n Add the chopped chard and the cooked rice to the simmering beans and add salt and pepper to your taste. Cover and cook for 5 min.<\/p>\n","protected":false},"excerpt":{"rendered":" Chickpea and Chard Soup This recipe was adapted from The Tassajara Recipe Book by Edward Espe Brown. Ingredients: 2 cups dried garbanzo beans 1 medium onion, diced 1 1\/2 tsp fresh thyme leaves 2 tablespoons olive oil 2 tablespoons butter 3-4 large cloves of garlic, finely minced 3 large Anaheim peppers toasted, seeded and chopped […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":["post-795","page","type-page","status-publish","hentry"],"jetpack_shortlink":"https:\/\/wp.me\/PhuiL-cP","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/comments?post=795"}],"version-history":[{"count":1,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/795\/revisions"}],"predecessor-version":[{"id":796,"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/pages\/795\/revisions\/796"}],"wp:attachment":[{"href":"https:\/\/lostvalleygardens.com\/LVGblog\/wp-json\/wp\/v2\/media?parent=795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients:<\/h2>\n
\n1 medium onion, diced
\n1 1\/2 tsp fresh thyme leaves
\n2 tablespoons olive oil
\n2 tablespoons butter
\n3-4 large cloves of garlic, finely minced
\n3 large Anaheim peppers toasted, seeded and chopped
\n4 large, ripe tomatoes, peeled and chopped
\n1 bay leaf
\n1 teaspoon salt
\n1\/3 cup sherry
\n8 cups vegetable or chicken stock
\n1-2 lb swiss chard, stems removed, chopped
\n1 cup cooked brown rice<\/p>\nMethod:<\/h2>\n