Best Moroccan Chickpeas With Chard Recipes

CHICKPEAS WITH CHARD

Chickpeas with Chard image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Chop 1 bunch Swiss chard. Saute the stems with 1 each chopped onion and red jalapeno in olive oil over medium-high heat until softened, 3 minutes; season with salt. Add one 15-ounce can chickpeas (drained, liquid reserved); cook, stirring, 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add the chard leaves along with the chickpea liquid and 1/2 teaspoon ground cumin; simmer until the chard wilts. Stir in the juice of 1/2 lemon.

MOROCCAN CHICKPEAS WITH CHARD

Moroccan Chickpeas With Chard image

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. You can find more Moroccan-inspired dishes here.

Provided by Melissa Clark

Categories dinner, lunch, soups and stews, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

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

Steps:

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 1/2 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.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 515 milligrams, Sugar 13 grams, TransFat 0 grams