Moroccan Chickpeas With Chard

Name: Moroccan Chickpeas With Chard
Total time: 2 min
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

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Total: 2 hours, 30 minutes

Servings: 7

Author : Melissa Clark

chard chickpea fennel

Instructions

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Step 1

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.)

Step 2

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.

Step 3

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).

Step 4

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.

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