5.0
(1.5k)
Your folders
Your folders
Export 18 ingredients for grocery delivery
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.
Your folders
themodernproper.com
5.0
(3)
15 minutes
Your folders
sneakymommies.com
30
Your folders
nutmegnanny.com
4.7
(10)
Your folders
bonappetit.com
4.3
(20)
Your folders
realsimple.com
3.5
(231)
Your folders
makingthymeforhealth.com
5.0
(2)
10 minutes
Your folders
thefirstmess.com
5.0
(15)
40 minutes
Your folders
mayihavethatrecipe.com
35 minutes
Your folders
mayihavethatrecipe.com
4.8
(4)
3 minutes
Your folders
taste.com.au
4.8
(14)
70 minutes
Your folders
taste.com.au
5.0
(1)
15 minutes
Your folders
rachelcooks.com
4.9
(8)
40 minutes
Your folders
thepeskyvegan.com
20 minutes
Your folders
rachelcooks.com
4.8
(12)
40 minutes
Your folders
feedingbytes.com
5.0
Your folders
pulses.org
4.3
(19)
45 minutes
Your folders
cinnamonsnail.com
5.0
(3)
1 hours
Your folders
woolworths.com.au
20 minutes
Your folders
makingthymeforhealth.com
30 minutes