Pazi kon garvansos is a rustic stew of dark green, velvety Swiss chard and earthy golden chickpeas cooked in a flavorful tomato sauce.
Both spinach and chickpeas were introduced to Spain in the Middle Ages by the Moors and adopted and cooked for centuries by the Jews in Andalusia. This dish was lightly spiced with a Spanish smoked sweet paprika - Pimenton de la Vera. Espinaca kon Garbanzos is still a staple in Spain, served as a tapas appetizer or as a side dish to grilled foods or even as a vegan main dish accompanied with white rice pilaf.
Rodesli home cooks make similar renditions with Swiss chard fragrant with fresh dill, lemon juice and often a touch of cumin. This delicious version is served with a slab of tangy Greek feta cheese and lots of crusty bread.
Pazi kon garvansos, as it is known in Ladino, often appears at the Sephardic New Year’s table as Swiss chard symbolizes newness and chickpeas augurs fullness and hope for the coming year. Enjoy the weekend with this Rodesli favorite healthy meal! Buen provecho.
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