Chickpea Stew with Turmeric & Moroccan Spices
It's a lot of ingredients, but it's a hearty stew that will fill you with nutrients and stable energy.
Stewed Chickpeas, Greens, and Moroccan Spices
Deborah Madison, "The New Vegetarian Cooking for Everyone"
1 large bunch swiss chard, stems removed
3 cups cooked chickpeas or 2 (15-ounce) cans, rinsed
6 cloves garlic, coarsely chopped
1 teaspoon sea salt
2 teaspoons sweet paprika
1 teaspoon whole black peppercorns
1.5 teaspoons ground cumin
1 teaspoon ground coriander
.5 teaspoon turmeric
3 tablespoons olive oil
4 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 white onion, chopped
1 bell pepper, cut into 1/2-inch dice
.25 teaspoon dried thyme
1 small dried red chile
4 tomatoes, peeled, seeded, and diced
Preserved lemon (page 70), skin only, cut into 1/4-inch dice, optional
Steam the greens until wilted, then chop coarsely and set aside. Cover the cooked chickpeas with cold water and gently rub them between your hands to loosen the skins. Tip the bowl so that the skins flow off. Drain. This task is optional but results in prettier chickpeas.
Pound the garlic in a mortar with .5 teaspoon of the salt until smooth or mince it with a knife. Add the dried spices, 1 teaspoon of the oil to moisten the mixture, and 2 tablespoons of the cilantro and parsley. Pound until a rough paste is formed.
Heat the remaining 2 tablespoons plus 2 teaspoons oil in a large skillet over medium-high heat. Add the onion, bell pepper, thyme, and dried chile. Cook for 7 minutes, then stir in the garlic paste, chickpeas, and .5 cup water or bean broth. When the onion is soft, add the tomatoes, greens, the remaining .5 teaspoon salt, and another .5 cup water. Reduce the heat to low and simmer for 5 minutes. Stir in the remaining 2 tablespoons cilantro and the lemon and serve.