Moroccan Chickpeas With Chard

Nutrition Notes

Ingredients

• 4 tablespoons olive oil
• 2 Spanish onions, chopped
• 1 large jalapeño pepper, seeded if desired, chopped
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger root
• 2 1/2 teaspoons kosher salt, more to taste
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Pinch of cayenne
• 2 tablespoons tomato paste
• 1 fennel bulb, diced (save fronds for garnish)
• 1 very large bunch chard, stems sliced 1/2-inch thick, leaves torn into bite-size pieces
• 2 carrots, peeled and diced
• 1 large turnip, peeled and diced
• 1 pound dried chickpeas, soaked overnight in water to cover or quick-soaked (see Tip)
• 1/3 cup diced dried apricots
• 2 tablespoons chopped preserved lemon, more to taste
• 1/2 cup chopped cilantro, more for garnish

Preparation

1. 1

   Step 1

   Heat oil in a large pot over high heat. Add onion and jalapeño 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. (If tomato paste looks too dark too quickly, lower heat.)
2. 2

   Step 2

   Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover.
3. 3

   Step 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 more water if needed (this should be like a stew).
4. 4

   Step 4

   Add chard leaves, apricots and preserved lemon 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 reserved fennel fronds.

5. Bon appetit!