Mushroom and chickpea sofrito in rainbow chard with spiced plum salad recipe

Ingredients

• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 green pepper, diced
• 1 red bell pepper, roasted, seeded, and diced
• 1 teaspoon Spanish paprika
• ¼ teaspoon saffron threads
• Pinch of Mexican chili flakes
• ½ cup white wine
• 1 cup diced tomatoes
• 2 cups cremini mushrooms, roughly chopped and sautéed
• 2 cups cooked garbanzo beans (chickpeas), roughly chopped
• 12 blanched Swiss chard leaves, cut into squares

• 4 plums, or Asian or Bosc pears, sliced
• ½ cup thinly sliced fennel
• 2 tablespoons parsley leaves
• 1 tablespoon aged sherry vinegar or balsamic vinegar
• 1 tablespoon raw sunflower seeds, crushed
• 1 tablespoon chives, cut into ½-inch sticks
• Pinch of chili flakes

1. Preheat the oven to 350°F.
2. Sauté onions and garlic in a hot, dry pan, stirring constantly. Add peppers, paprika, saffron, and chili flakes and toast for 1 minute. Add white wine and tomatoes and reduce slowly for 30 minutes. Remove from heat. Mix in mushrooms and chickpeas.
3. Place ½ cup mixture on top of each Swiss chard square. Form “raviolis” by folding over the Swiss chard leaves. Place in a casserole dish, cover, and bake for 15 minutes or until heated through.
4. Combine plum salad ingredients. Serve topped with plum salad.