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 Spices1 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!