Chickpeas With Chard & Moroccan Spices

This is an adaptation of a Deborah Madison recipe.  I made this with fresh rainbow chard from the farmers' market - it's in season now and if you are trying to incorporate more leafy greens into your diet, this is a delicious vehicle!

Chickpeas With Chard & Moroccan Spices

1 large bunch rainbow chard (or regular, but rainbow is prettier)
2 (15 oz.) cans chickpeas, drained and rinsed
2 t. jarred crushed garlic
1 t. Kosher salt, divided
2 t. sweet paprika
1/2 t. freshly ground black pepper
1 1/2 t. ground cumin
1/2 t. tumeric
3 T. olive oil, divided
1/4 c. chopped fresh cilantro
2 t. dried parsley
1 white onion, finely chopped
1 red, orange or yellow bell pepper, cut into 1/2-inch dice
1/4 t. dried thyme
dash of cayenne pepper
2 (14.5 oz.) cans diced tomatoes, drained
1 c. low-sodium chicken broth, divided (can use veggie broth or water)


For the greens:  Bring a large pot of water to a boil.  Meanwhile, separate the stems of the chard from the leaves and coarsely chop each, but keep separate.  Add the chard stems to the boiling water and cook for approximately 5 minutes, until just tender.  Add chard leaves to the water and cook an additional 2 minutes.  Drain and set aside.

In a small bowl, combine the garlic, 1/2 t. of salt, dried spices, 1 t. oil, 2 T. of the cilantro and the parsley.  Stir to make a thick paste.

Heat the remaining oil in a large skillet over medium-high heat.  Add the onion and pepper.  Cook for 7 minutes, then stir in the garlic paste, chickpeas and 1/2 c. chicken broth.  When the onion is translucent, add tomatoes, chard, another 1/2 t. salt and the other 1/2 c. broth.  Reduce the heat to low, and simmer for 5 minutes.  Stir in the remaining cilantro and serve.

Serve over brown rice, barley or whole-wheat couscous.  Serves 4, generously.

P.S.  This is even better the next day, when the flavors have come together.  Makes a GREAT lunch!

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