Scale
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
- 2½ teaspoons sea salt (plus more to taste)
- 1 teaspoon ground turmeric
- 1½ 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
- 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.
- 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.
- 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).
- 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.