Spiced Chickpeas with Chard

Moroccan-inspired tender chickpeas with chard. Gluten-free, vegan, hearty, earthy, and wonderfully spiced.

Moroccan Chickpeas with Chard

Prep Time 12 hours 30 minutes
Cook Time 2 hours
Total Time 14 hours 30 minutes
Servings 6
Author Tania Van Pelt

Ingredients

  • 4 tablespoons olive oil
  • 2 Spanish onions diced
  • 2 large jalapeño peppers seeded, chopped
  • 4 garlic cloves minced
  • 1 tablespoon grated fresh ginger root
  • teaspoons sea salt plus more to taste
  • 1 teaspoon ground turmeric
  • teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • ½ teaspoon ground black pepper
  • Pinch of cayenne
  • 1 small can of tomato paste about 6 oz.
  • 1 small head of cauliflower chopped
  • 1 very large bunch chard stems sliced ½-inch thick, leaves torn into bite-size pieces
  • 2 carrots diced
  • 1 small butternut squash cut into bite-size chunks
  • 1 pound dried chickpeas soaked overnight in water to cover
  • 1 splash about 2 tablespoons of unfiltered apple cider vinegar
  • Juice from 1 lemon
  • Juice from 1 lime
  • 2 tablespoons chopped preserved lemon or fresh lemon zest more to taste
  • ½ cup fresh cilantro plus more for garnish
  • Optional arugula, for garnish

Instructions

  1. Heat oil in a large pot over high heat. Add onion and jalapeños and sauté until limp, 3 minutes. Add garlic, ginger, salt, turmeric, paprika, cinnamon, cumin, black pepper and cayenne and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned.
  2. Add butternut squash, chard stems, carrot and cauliflower, and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
  3. Return heat to high if you lowered it and bring to a simmer. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. Add the lemon and lime juice and the splash of apple cider vinegar. Add more water if needed (this should be like a stew).
  4. Add chard leaves, 1/2 the cilantro, and preserved lemon or the fresh lemon zest to pot, and continue simmering until chard is tender, about 5 minutes longer. Season with more salt if desired, and serve garnished with cilantro and arugula, if you want the extra peppery bite.