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Moroccan-Style Chickpea & Chard Stew

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

(23 votes, average: 3.48 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

21 ingredients

With an herby chermoula sauce at its base, this Moroccan-Style Chickpea & Chard Stew has an appealing, aromatic freshness. This stew is especially quick to make if you have cans of chickpeas on hand....

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 vegetable broth, plus extra if needed
2 tablespoons cilantro, chopped
2 tablespoons flat leaf parsley, chopped

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 and broth reserved, or 2 (14 ounce) cans, drained
1 onion, chopped
1 small dried red chili pepper, seeds removed
1 red pepper, cored, deseeded and cut into ½-inch dice
¼ tablespoon dried thyme or 1 fresh sprig, leaves stripped and chopped
¾ cup vegetable broth, water or chickpea broth
¾ cup diced tomatoes
2 tablespoons lemon zest, freshly grated
¼ cup cilantro, chopped

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Nutrition Facts

Calories

331 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

44 g

Sugar

11 g

Fiber

13 g

Protein

13 g

Sodium

846 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: Heat a pan over medium heat. Add the wet chard leaves into the hot pan, then cover and steam until they have wilted. Drain, coarsely chop, and set aside. Dice the chard stems and set aside.
Cover the chickpeas with water and gently rub them together to remove the skins. Discard the skins. Drain and set aside.
Heat the oil in a large skillet or saute pan over a medium-high heat. Add the onion, dried chili, red pepper, chopped chard stems, and thyme. Saute 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 leaves, 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

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.