Curried Chickpea, Lentil, And Swiss Chard Stew

Name: Curried Chickpea, Lentil, And Swiss Chard Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried French lentils, preferably Puy lentils, rinsed and drained; 2 tablespoons extra virgin olive oil; bouquet garni (several parsley stems, celery leaves, and sprigs of thyme, encased in clean cotton string or a metal); 1 leeks or 1 onion, cleaned and chopped; 1 large bunch swiss chard, leaves coarsely chopped (finely chop the stems and use those too!); salt & pepper; 2 quarts chicken stock; 2 teaspoons curry powder; 1/2 teaspoon cayenne pepper; 2 cups canned chickpeas, drained and rinsed; 2 teaspoons cumin seeds; 1 cup greek-style yogurt (to garnish); 2 teaspoons cumin

Servings: persons

1 1/2 cups dried French lentils, preferably Puy lentils, rinsed and drained
2 tablespoons extra virgin olive oil
bouquet garni (several parsley stems, celery leaves, and sprigs of thyme, encased in clean cotton string or a metal)
1 leeks or 1 onion, cleaned and chopped
1 large bunch swiss chard, leaves coarsely chopped (finely chop the stems and use those too!)
salt & pepper
2 quarts chicken stock
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
2 cups canned chickpeas, drained and rinsed
2 teaspoons cumin seeds
1 cup greek-style yogurt (to garnish)
2 teaspoons cumin

1
Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside.
2
In a stock pot, combine the oil, bouquet garni, onion (or leek) swiss chard stems, and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes.
3
Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (Cooking time will depend upon the freshness of the lentils-older lentils take longer to cook).
4
Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste).
5
While the stew is cooking, toast the cumin. Watch carefully! They can burn quickly. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Transfer the cumin to a large plate to cool. Set aside.
6
Mix together yogurt and cumin.
7
Divide soup among the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups dried French lentils, preferably Puy lentils, rinsed and drained, 2 tablespoons extra virgin olive oil, bouquet garni (several parsley stems, celery leaves, and sprigs of thyme, encased in clean cotton string or a metal), 1 leeks or 1 onion, cleaned and chopped, and more.

Yes, Curried Chickpea, Lentil, And Swiss Chard Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!