Home > Recipes > Sides > Moroccan-Style Chickpea & Chard

Moroccan-Style Chickpea & Chard

Name: Moroccan-Style Chickpea & Chard
Prep time: 20

(13 votes, average: 3.23 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

21 ingredients

Nourishing and delicious, this Moroccan-Style Chickpea & Chard Stew is quick to make when you have cans of chickpeas on hand. The chermoula sauce gives this dish an aromatic freshness. Chermoula is very similar...

Ingredients

Chermoula:

1 tablespoon olive oil
½ teaspoon sea salt, or to taste
6 garlic cloves
2 teaspoons sweet paprika
1 teaspoon whole black peppercorns
1½ teaspoons ground cumin
½ teaspoon turmeric
2 tablespoons broth, plus extra if needed
2 tablespoons chopped cilantro
2 tablespoons chopped Italian parsley

Stew:

2 tablespoons olive oil
1 large bunch of chard, washed, soft leaves stripped from the stems, stems set aside
3 cups cooked chickpeas drained, broth reserved or 2 (14-ounce) cans, drained
1 onion, chopped
1 small dried red chili, seeds removed
1 red pepper, cored, seeded and cut into ½-inch dice
¼ tablespoon dried thyme or 1 fresh sprig, leaves stripped and chopped
¾ cup stock, water or chickpea broth
¾ cup diced tomatoes
2 tablespoon grated lemon zest
¼ cup chopped cilantro

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

344 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

45 g

Sugar

11 g

Fiber

13 g

Protein

14 g

Sodium

903 mg

Directions

First make the chermoula: In a blender, add the oil, salt, garlic, paprika, black peppercorns, cumin, turmeric, and 2 tablespoons broth to moisten. Blend. Add the cilantro and parsley. Blend until a rough paste is formed. Add broth or water as necessary to loosen the paste. Set aside.
Begin the stew by adding the wet chard leaving into a hot pan, covered, until they have wilted. Drain, coarsely chop and set aside. Dice the chard stems and set aside.
Heat the oil in a large skillet or sauté pan over a medium high heat. Add the onion, dried chili, red pepper, diced chard stems and thyme. Fry until the vegetables begin to soften. Stir in the reserved chermoula sauce, chickpeas, and ½ cup of broth. Cook until the onions are soft.
Add the tomatoes, steamed chard, lemon zest, and ¼ cup of broth. Turn heat to low and simmer for 5 minutes. Stir in remaining cilantro, and serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.