Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian Kitchen and it’s been part of our family’s menu ever since. Thank you, Ara!
This recipe, traditionally served on Armenian Christmas Eve (January 5th), is primarily made with Swiss chard and chickpeas, although spinach may be substituted for the chard. Nevik is generally served with rice (or your favorite pilaf recipe), fish, and yogurt soup (madzoonaboor).
I’ve adapted Ara’s recipe slightly to include onion, garlic, and diluted mild red pepper paste in place of tomato sauce.
No matter how you slice it, Nevik is hearty, nourishing, and tasty – a great way to celebrate the New Year – and – Armenian Christmas!
From our Armenian Kitchen
to yours…
Shnorhavor Nor Dari yev Soorp Dznount
Nevik
Ingredients
- 1 small onion (sliced)
- 2 small garlic cloves (minced)
- 2 Tbsp. extra virgin olive oil
- 1 bunch Swiss chard (thoroughly washed to remove grit and sand, then coarsely chopped Note: 3 to 4 cups of fresh spinach may be substituted for the chard.)
- 1 15 oz. can chickpeas (drained and rinsed)
- 2-3 Tbsp. tomato sauce (Note: 2 Tbsp. red pepper paste diluted in 2-3 Tbsp. water may be substituted for the tomato sauce.)
- dash salt
- black pepper, Aleppo red pepper or cayenne pepper ( according to your taste)
Instructions
- In a large pot, heat the oil over medium-high heat. Sauté the onion until slightly soft, about 3 minutes; add the garlic and cook about 30 seconds. Add the Swiss chard (or spinach, if using), sauté until it is limp. Add the chickpeas, tomato sauce (or red pepper paste), and seasonings.
- Cover and simmer on low heat until the chard is soft, about 20-30 minutes. (Note if using fresh spinach, the cooking time will only be about 10 minutes.)
- Serve immediately with rice (or your favorite pilaf recipe), fish, and yogurt soup.
