Chickpea Cassoulet with Tomatoes and Chard

• 1 onion diced
  
• 3 cloves garlic, minced
  
• 2 pinches red pepper
  
• 2 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  
• 1/2 teaspoon paprika
  
• pinch saffron threads (optional)
  
• 15-oz can chickpeas
  
• 2 cups chopped tomatoes
  
• freshly ground pepper
  
• 1 bunch chard, leaves only
  
• 12 oz spaghetti
  
• 1/2 cup grated cheese - soy or regular
  

Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft about 8 min.

Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 min. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired salt. Put pasta in casserole, add chickpea-tomato mixture, chard and cheese. Toss until well mixed.

Cover with foil and bake until warmed through, about 20 min. Serve with additional grated cheese if desired. Makes 4 to 6 servings (I find it to be more). You can substitute fresh or frozen spinach or kale for the chard. You can also prepare this ahead of time, then pop into oven and heat for 20 min.