AppetizerAmerican

Moroccan Chickpeas With Chard

Name: Moroccan Chickpeas With Chard
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 tablespoons olive oil; 2 Spanish onions, chopped; 1 large jalapeño pepper, seeded if desired, chopped; 4 garlic cloves, minced; 1 teaspoon grated fresh ginger root; 2 1/2 teaspoons kosher salt, more to taste; 1 teaspoon ground turmeric; 1 teaspoon sweet paprika; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon ground black pepper; Pinch of cayenne; 2 tablespoons tomato paste; 1 fennel bulb, diced (save fronds for garnish); 1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces; 2 carrots, peeled and diced; 1 large turnip, peeled and diced; 1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip); 1/3 cup diced dried apricots; 2 tablespoons chopped preserved lemon, more to taste; 1/2 cup chopped cilantro, more for garnish

4.2

(10 reviews)

Author:Melissa Clark Total: 2h 30m 21 ingredients 8 servings

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up. Served with couscous or flatbread, it’s a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish. If you can find rainbow chard, you’ll get the best color here, but any chard variety (red, Swiss, yellow) will work well.

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Prep Time

2h 0m

Cook Time

0h 30m

Ingredients

Yield

8 servings

Calories

345.63 kcal

Ingredients

What you'll need

21 total ingredients

4 tablespoons olive oil

2 Spanish onions, chopped

1 large jalapeño pepper, seeded if desired, chopped

4 garlic cloves, minced

1 teaspoon grated fresh ginger root

2 1/2 teaspoons kosher salt, more to taste

1 teaspoon ground turmeric

1 teaspoon sweet paprika

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

Pinch of cayenne

2 tablespoons tomato paste

1 fennel bulb, diced (save fronds for garnish)

1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces

2 carrots, peeled and diced

1 large turnip, peeled and diced

1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip)

1/3 cup diced dried apricots

2 tablespoons chopped preserved lemon, more to taste

1/2 cup chopped cilantro, more for garnish

Nutrition Details

Nutrition Facts

Moroccan Chickpeas With Chard

Serving Size1 servings

Amount per serving

Calories345.63

% Daily Value*

Total Fat 10.6g14%

Saturated Fat 1.4g7%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 585.4mg25%

Potassium 0mg0%

Total Carbohydrates 52.3g19%

Dietary Fiber 11.5g41%

Total Sugars 14.5g

Protein 14.6g29%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Heat oil in a large pot over high heat. Add onion and jalapeño and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)

Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.

Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 ½ to 2 hours, until chickpeas are softened. Add more water if needed (this should be like a stew).

Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

Author & Creator

Melissa Clark

Source Recipe