Moroccan-Style Chickpea & Chard Stew - Cook For Your Life-anti-cancer recipes

Moroccan-Style Chickpea & Chard

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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 having cans of chickpeas on hand. The chermoula sauce gives this dish an aromatic freshness. Chermoula is very similar...



  • 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 cilantro, chopped
  • 2 tablespoons Italian parsley, chopped


  • 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 lemon, grated zest
  • ¼ cup cilantro, chopped

Nutrition Facts


344 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g


45 g


11 g


13 g


14 g


903 mg


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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