Chickpeas With Chard & Moroccan Spices

by Sarah

This is an adaptation of a Deborah Madison recipe. I made this with fresh rainbow chard from the farmers’ market – it’s in season now and if you are trying to incorporate more leafy greens into your diet, this is a delicious vehicle!

Chickpeas With Chard & Moroccan Spices

1 large bunch rainbow chard (or regular, but rainbow is prettier)

2 (15 oz.) cans chickpeas, drained and rinsed

2 t. jarred crushed garlic

1 t. Kosher salt, divided

2 t. sweet paprika

1/2 t. freshly ground black pepper

1 1/2 t. ground cumin

1/2 t. tumeric

3 T. olive oil, divided

1/4 c. chopped fresh cilantro

2 t. dried parsley

1 white onion, finely chopped

1 red, orange or yellow bell pepper, cut into 1/2-inch dice

1/4 t. dried thyme

dash of cayenne pepper

2 (14.5 oz.) cans diced tomatoes, drained

1 c. low-sodium chicken broth, divided (can use veggie broth or water)

For the greens: Bring a large pot of water to a boil. Meanwhile, separate the stems of the chard from the leaves and coarsely chop each, but keep separate. Add the chard stems to the boiling water and cook for approximately 5 minutes, until just tender. Add chard leaves to the water and cook an additional 2 minutes. Drain and set aside.

In a small bowl, combine the garlic, 1/2 t. of salt, dried spices, 1 t. oil, 2 T. of the cilantro and the parsley. Stir to make a thick paste.

Heat the remaining oil in a large skillet over medium-high heat. Add the onion and pepper. Cook for 7 minutes, then stir in the garlic paste, chickpeas and 1/2 c. chicken broth. When the onion is translucent, add tomatoes, chard, another 1/2 t. salt and the other 1/2 c. broth. Reduce the heat to low, and simmer for 5 minutes. Stir in the remaining cilantro and serve.

Serve over brown rice, barley or whole-wheat couscous. Serves 4, generously.

P.S. This is even better the next day, when the flavors have come together. Makes a GREAT lunch!