Moroccan Chickpeas With Chard Recipe

Name: Moroccan Chickpeas With Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2 Spanish onions, chopped; 1 large jalapeno 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 note); ⅓ cup diced dried apricots; 2 tablespoons chopped preserved lemon, more to taste; 1/2 cup chopped cilantro, more for garnish

Servings: persons

4 tablespoons olive oil
2 Spanish onions, chopped
1 large jalapeno 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 note)
⅓ cup diced dried apricots
2 tablespoons chopped preserved lemon, more to taste
1/2 cup chopped cilantro, more for garnish

1
Heat oil in a large pot over high heat.
2
Add onion and jalapeno and saute until limp, 3 minutes.
3
Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and saute until they release their fragrance, about 2 minutes.
4
Add tomato paste and saute for another minute, until darkened but not burned.
5
(If tomato paste looks too dark too quickly, lower heat.)
6
Add fennel, chard stems, carrot and turnip and continue to saute until vegetables start to soften, about 10 minutes.
7
Add chickpeas and water to barely cover.
8
Return heat to high if you lowered it and bring to a simmer.
9
Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened.
10
Add more water if needed (this should be like a stew).
11
Add chard leaves, apricots and preserved lemon to pot and continue simmering until chard is tender, about 5 minutes longer.
12
Season with more salt if desired, and serve garnished with cilantro and reserved fennel fronds.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 tablespoons olive oil, 2 Spanish onions, chopped, 1 large jalapeno pepper, seeded if desired, chopped, 4 garlic cloves, minced, and more.

Yes, Moroccan Chickpeas With Chard falls under the Vegetarian 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.

Moroccan Chickpeas With Chard

How did you like this recipe?

Frequently Asked Questions