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...


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 cilantro, chopped
  • 2 tablespoons Italian 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, 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

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

  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.

Registered Dietitian Approved

All our recipes are created by chefs and 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.


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