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10 November, 2008

MOROCCAN SPICED CHICKPEAS & CHARD

Chard can be prepared in many different ways, and in this respect it closely resembles its cousin, spinach. One of the ways that chard shines is in braises and stews.

This dish might seem to have daunting ingredient list. But don’t be put off; enough of the ingredients will already be lurking in your kitchen. And, if you leave out any one of the spices, it will probably still turn out well. In contrast to some meat tagines, which take hours to prepare and cook, this dish can be made from start to finish on a weeknight. And the flavor is a lovely mélange of spices, slight sweetness from the raisins, and savory flavors from the chickpeas. Serve with rice or quinoa for hearty vegetarian dinner.

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• ½ sweet onion, minced
• 1 teaspoon paprika (sweet or smoked according to preference)
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup golden raisins
• 1 tablespoon organic tomato paste
• 1 bunch chard (about 8 ounces) washed, center ribs removed, and chopped
• 1 cup cooked chickpeas plus 1 ¼ cups of their cooking liquid, or 1 can organic chickpeas with liquid plus ½ cup water
• 1 teaspoon hot sauce or ¼ teaspoon cayenne (optional)

Add the olive oil, onion, and garlic to a heavy-bottomed Dutch oven or 3-4 quart pot, and turn the heat to medium. Allow to cook for about 5 minutes, then add the paprika, cumin, turmeric, thyme, salt, and cinnamon. Stir together and cook for a minute or two until fragrant. Add the remaining ingredients, cover, and turn the heat down to medium-low.

Be sure to stir every 3-5 minutes to ensure that the bottom does not burn and that your ingredients are evenly combined. You can add a tablespoon of rice flour if you like your stew thicker. Remove from the heat after 20 minutes. Enjoy!

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